Ingredients:
4 whole boneless skinless chicken breasts, cut in half
1 tablespoon flour
1 cup milk
garlic salt
salt
8 slices bacon, fried
1 (10 ounce) packages frozen chopped spinach, thaw,drain and press out liquid
1 tablespoon basil
1 (16 ounce) cartons sour cream
grated provolone cheese
Directions:
Pound breasts to flatten.
Mix 1 tb. flour and 1 cup of milk together.
Add a little garlic salt and salt, to taste. Pour over the chicken breasts.
Cover and refrigerate and let marinate while preparing rest of the ingredients.
Fry bacon crisp, saving grease to cook in. Set bacon aside.
Thaw and squeeze our liquid of spinach until dry.
Mix the spinach with the sour cream.
Add a pinch of garlic salt, salt and 1 Tb. of fresh, chopped basil to spinach and sour cream. Mix and refrigerate.
Take the breasts out of the refrigerator and drain. Pat off excess moisture with a paper towel.
Saute the chicken in the bacon grease 8 to 10 minutes until golden brown.
Remove chicken and put in a 9 x12 elongated dish or pan. You don’t want the sides to deep.
Spoon the sour cream/spinach mixture over the top of each breast and top with grated provolone cheese and finish with a crisp bacon strip.
Bake at 350F or 325F for about 20 or 30 minutes. You can put this dish together the night before but bake longer if do so.
This dish rewarms very well.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.