Recipe of the week

I actually made 2 new recipes this past week, but I'll save the other one for another time.
This recipe was a twist on a recipe by my fave, Rachael Ray. I took her stuffed chicken breast recipe and made it my own.

Stuffed & Wrapped Chicken Breasts

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
2 tablespoons extra-virgin olive oil
4 thick bacon strips
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Wrap breasts with a strip of bacon. Cook for 45 mins @ 375 or until bacon is crispy. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates.