Contributor: Mama Nichole
You can make this meal on the weekend when you have a little extra time or have guest over. This recipe makes 8 chicken breast. Since we are a family of 3 almost 4 I make 4 breast and freeze the other 4 ( before grilling) to break out when I am in a pickle for dinner. If freezing wrap each chicken breast in wax paper and then in freezer bags.
Here's your line up:
8 Chicken Breast
1 Can of spinach
1 block of cream cheese
1 small pack of fresh mushrooms
1 stick of butta
2T Worcestershire sauce
1/4 cup of white cooking wine
2 T minced garlic
16 slices of bacon or less depending on how large your breast are
McCormick Grill Mates Montreal Chicken
Tooth picks
Stuffing: Sautee mushrooms in butta, worcestershire, white wine, dash of McCormick and garlic until tender. Add spinanch let simmer for about 5 minutes. Add cream cheese simmer for about 8-10 minutes. Let all that yummy goodness blend together. Set aside.
Chicken: Wash chicken in cold water, slice in half. Sprinkle with McCormick on all sides inside and out. Don't be shy, hook those chickens up with some spice.
Assembly: Put a generous 3T of stuff in the middle of each breast, close breast and wrap with 2 slices of bacon securing it with tooth picks ( TIP : soak toothpicks in water so they do not burn when grilling)
Cooking: Place on a hot grill about 375 for 9 minutes on each side - Time depends on the size of the breast. Do a "done" test to make sure the pink is gone. Chicken can NOT be tough due to the bacon wrapped around it and all those bacon juices flowing through the chicken. Enjoy!
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