In this recipe I used fresh Lambs Quarter, but spinach or kale would work wonderfully too.
2 large skinless, boneless chicken breasts – pounded out to 1/2 inch thickness or so
4 slices bacon
3 roughly chopped garlic cloves
1 1/2 Tblsp. Tamari Sauce
1 Tblsp. water
juice of 1/2 a lemon
1 Tblsp Extra Virgin Olive oil
Mix up the marinade, and place the pounded out chicken breasts into a container. Pour over the marinade, cover and marinate for 4 hours.
1 Tblsp. butter
3 small chopped crimini mushrooms
2 smashed garlic cloves roughly chopped
juice and zest of 1/2 a lemon
1 tsp. fresh minced Rosemary
1/2 tsp. ground Fennel
1/4 tsp. Italian Seasoning
1 cup Lambs quarter, chopped or spinach or kale
4 large Sun Dried Tomatoes – blot off oil, and chop finely
2/3 cup finely grated Swiss Gruyere Cheese
1/4 cup grated Parmesan Cheese
1 Tblsp. Organic Yogurt
salt and pepper
Heat up a frying pan on low medium heat with the butter. Here is a picture of the mushrooms and greens – chopped fairly small:
Add in the chopped mushrooms, sauteing until lightly golden. Then add in the Lambs quarter or spinach, juice and zest from 1/2 a lemon, fresh Rosemary, Fennel, Italian Seasonings, garlic, salt and pepper. Saute about 3 minutes or until the greens are wilted. Set aside to cool.
Remove the chicken from the marinade to a working plate. Add in a generous portion of stuffing and roll up. I used 6-8 toothpicks to hold the chicken breasts together. Then wrap each breast in two slices of bacon, slightly stretching the bacon.
Preheat the oven to 350 degrees. Heat up an oven proof frying pan on medium high heat. Add the bacon wrapped chicken and sear all sides. Place in the oven to roast – mine took about 40 minutes or until an internal temperature reaches 165-170 degrees.