After I stuffed and wrapped em (recipe to follow)
I put them on cookie sheets and flash froze em.
(stuck them in the freezer for an hour or two to firm them up so they wouldn't schmoosh when they were vacuum sealed and so they would stay separate so i could take out a few at a time if needed)
I had to use tooth-picks to hold on the bacon, But had to remove them after flash freezing so they wouldn't puncture the bag.
(the bacon was frozen in place so no problem!)
I put as many as I wanted into each bag
Then fired up my trusty vacuum sealer.
(I LOVE my vacuum sealer! I use is daily!)
Here is the finished product.
I have four full family-sized meals bags and ready to go PLUS three lunch sized portions!
(not everyone has as large of a family as I do, so you may end up with 6-7 meals worth for your family!)
For a few hours work today and I dont have to do major prep work or slaving in the kitchen for at least 4 meals later!!
Bacon Wrapped Stuffed Chicken Breasts
I never really follow a recipe for this.. but you'll get the idea, it's easy!.
Boneless/skinless chicken breasts. (as many as you would like to make)
bacon ( prosciutto is really good too!) enough to wrap each breast with one slice.
Cream Cheese (You'll need approx 2 Tablespoons per breast)
Frozen spinach (I mix the spinach and cream cheese about half-n-half, so eyeball it.)
Chives, onion powder, or finely chopped green onions to taste.
Salt & Pepper to taste.
*Pound each of your chicken breasts to approx 1/2 inch thick. (or butterfly them open)
*Season each breast with salt/pepper.
*In a separate bowl, mix your cream cheese, green onions & thawed, squeezed-dry spinach together to make the filling.
*Spread approx 2 tablespoons of the cream cheese filling onto the widest portion of each breast.
*Roll the breast up around the filling, starting at the widest end of the breast.
*Wrap each chicken roll with one slice of bacon.
*Secure bacon ends with tooth-picks.
Bake in a 350 degree oven for approx 1hour or till juices run clear.
For freezing, flash freeze the breasts, then seal with a vacuum sealer or use freezer bags. To use, thaw in the refrigerator then bake as directed above.
I have also made these with Feta and spinach (YUMMY!) but I have not frozen feta so I'm not sure if the texture is affected.
I hope this is clearer than mud.. if not.. let me know! ;)
have a great day!!