Once again, I'm posting a photo that I grabbed from the Internet. I forgot to take a picture of the finished product after I cooked it…I must have been too hungry!
4 boneless skinless chicken breasts
2~3 cups bok choy [or spinach]
4 cloves garlic, minced
4 oz. light cream cheese [or ricotta]
⅓ cup parmesan cheese
4 slices bacon
1 tablespoon oil
Remove the leaves from the bok choy.
You can use the stems in a salad, or with a dip as an appetizer.
Add oil to the pan and cook the garlic until fragrant.
Add the bok choy leaves and cook until limp.
Set aside to cool.
Slice the chicken breasts along one side and open like a book.
Place the breasts between wax paper or plastic wrap and pound to ¼ inch thickness.
Add the cream cheese and parmesan cheese to the bok choy and garlic.
Spoon some of the mixture into the center of each open chicken breast.
Wrap a bacon strip around each breast.
I served it with rice and salad. Yum!
Recipe is from AllRecipes.com