Tuesday, October 15, 2013

How to Make Bacon-Wrapped Stuffed Chicken Breasts

Bacon Chicken stuffed w/ Spinach
This is a pretty easy recipe, and also fairly versatile, in my opinion. The original recipe I used as a guideline didn't have the bacon, but it did have breading. The filling can also be made with different combinations of spinach or fresh herbs and cheeses and seasonings.

The dish is simple in a way, though the assembly takes a bit of coordinating. But if I could handle it, anyone can!

Here's the basic recipe:


4 chicken breasts
4 strips of raw bacon*
1-2 garlic cloves, minced
1 small onion
Olive oil or butter or vegetable oil for sauteeing
16 oz frozen or fresh spinach
1 cup (combined) cheeses**

*If you omit the bacon, you could coat the chicken in bread crumbs or flour and some seasoning. With the bacon, do not salt the chicken. I made this mistake and it was a bit salty for my taste.
**Cheese possibilities: Feta, cream cheese, parmesan, cheddar, etc./any combination that you think would work well


1) Preheat oven to 350, grease baking pan.
2) Saute spinach with garlic and onion and whatever other seasonings you'd like (be careful how much salt you add if you're planning on using bacon).
3) While spinach mix is sauteing, thinly slice/pound chicken. Spread pieces out in baking pan.
4) Add cheese to the spinach mixture.
5) Put a dollop of spinach in the middle of each chicken piece. Roll up and secure using toothpicks and/or bacon strip. Try to seal it so that the mixture doesn't run out during cooking and start burning.
6) Bake for approximately 30 minutes (start checking after 20 or so).

These look pretty sliced into pinwheels, too.

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