POCKET CHICKEN BREASTS

8 slices bacon
2 tbsp bacon drippings
1 large onion; finely chopped
1 pkg (10-ounce) frozen spinach, thawed and squeezed dry
1 egg, beaten
1/2 cup bread stuffing crumbs
1/4 cup parmesan cheese
1 tbsp chopped pimientos
8 split chicken breasts, boned and skinned
-salt and freshly ground pepper
3 to 4 tbsp butter
2 tbsp vegetable oil

Fry the bacon until crisp, and drain on paper towels. Crumble fine; set aside.

Fry the onion in the bacon drippings until soft. Remove from the heat and stir in the spinach, egg, crumbs, pimientos, and crumbled bacon.

Mix together well. Cut a pocket in the thick side of each chicken breast, making it as large as possible. Stuff with the spinach mixture and close with a toothpick. Sprinkle with salt and pepper.

In a large skillet, melt the butter and oil. Brown the chicken over medium heat for 12 to 15 minutes, turning frequently. Remove and drain on paper towels.

Remove toothpicks before serving. Serve hot or cold.

Servings: 6
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Source: San Francisco Encore Cookbook by Junior League of San Francisco Staff