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    Stuffed Chicken & Green Beans With Sgt. Pepper Bacon Jerky

     

    A light and easy dinner for two on any occasion. Chicken, cheese, AND jerky. What's not to love?

    Ingredients: 

    • 1/2 package Savage Jerky Sgt. Pepper Bacon Jerky (or any Savage Jerky bacon jerky variety), chopped and divided
    • 2 boneless, skinless chicken breasts
    • 2 tbsp olive oil
    • ½ tbsp butter
    • ½ clove of garlic
    • Salt and pepper, to taste
    • 6oz french green beans

    Filling:

    • 1  ½ cup spinach, chopped
    • 2 tsp olive oil
    • 2 cloves garlic, minced
    • ½ cup sun-dried tomatoes, drained/chopped
    • 4 oz cream cheese, softened
    • 1 cup shredded mozzarella, see notes
    • 1/3 cup Parmesan, grated
    • ½ tsp dried basil
    • dried oregano
    • ¼ tsp onion powder
    • red pepper flakes

    Directions: 

    Preheat oven to 375°F. Add olive oil in a skillet over medium heat. Cook spinach, sun-dried tomatoes, and garlic until wilted. About 3-4 minutes. Set aside. Combine remaining ingredients for filling then add spinach mixture.

    Pat chicken dry and cut a pocket for stuffing. Be careful not to cut all the way through the chicken breast. Stuff each piece then season with salt, pepper, and paprika. Heat olive oil in a skillet over medium then sear each breast one side at a time. About 3-4 minutes or until golden. Transfer chicken breasts to a baking dish and cook for 17-20 minutes.

    Wash and cut the ends of the green beans. Bring water and a pinch of salt to a boil then add green beans. Boil for 1-2 minutes or until softened. Add oil and butter to a skillet over medium heat and cook the blanched green beans for 2-3 minutes. Plate the chicken and green beans then serve.

    Stuffed Chicken & Green Beans With Sgt. Pepper Bacon Jerky