You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“This is one of those “gourmet” feeling recipes that I love to make,” says Krystal. “It is incredibly easy to whip up for a special occasion or when you have company…or just for a cozy dinner with your main squeeze!”
Spinach, Bacon and Ricotta Stuffed Chicken:
2 – 6oz chicken breasts
2/3 cup ricotta cheese
1/3 cup mozzarella cheese, shredded
1/4 cup frozen spinach (drain, squeeze out excess liquid and then measure)
1/4-1/3 cup chopped bacon (pre-cooked)
1 tsp minced garlic
salt, pepper and granulated garlic
Your favorite marinara
In a bowl, combine ricotta, bacon, spinach, eggs, and garlic; mix well and set aside. *Butterfly each chicken breast, cutting all the way through to create thin breasts. (butterfly instructions are below) Using your meat mallet, pound the chicken until it is very thin. You don’t want to pound it so hard that it begins to tear or becomes ground, just aiming to spread it out bit. I like to put the chicken in a sturdy ziplock bag to keep meat from getting slung anywhere.
Lightly sprinkle both sides of chicken breasts with salt, pepper and granulated garlic (your desired amount). Place 3-4Tbsp of filling closer to one end of the chicken breast in a line across the width; begin rolling the chicken breast up. Lay seam down in a baking dish. Bake at 350 degrees for 30-35 minutes. Remove from oven, serve over a bed of pasta and top it with your favorite marinara.
*Butterflying a chicken breast:
Lay the chicken breast flat on your cutting board. Turn your knife so that it is parallel to the board. Cut through the chicken breast. The point is to cut the thickness of the breast in half so try to keep the knife in the middle of the chicken breast all the way through your cut. When butterflying, you would typically stop just shy of cutting all the way through to leave the two halves connected. Then you would open the breast to expose the inner portion and the breast becomes flat (more uniform in thickness) and easier to cook thoroughly. You see this a lot when ordering chicken at a restaurant. Your grilled chicken breast may come out sort of heart shaped. *For this recipe…go ahead and cut all the way through*