Whenever I see the Bacon Wrapped Chicken Breasts Stuffed with cheese on sale, I grab them. I get home and toss one in the oven to bake before I’ve even changed clothes! That’s how much I love this combination of food.
For some reason, even though they are ridiculously simple to prepare, I only think to do them as an appetizer with in a little different format (I’ll give you that recipe another time).
So today, I’m going to make these with a spinach and goat cheese filling…now don’t go running away! Goat cheese is wonderful and if you didn’t know it was goat cheese, you’d love it! So love it anyway!
You’ll find that you’ll want to make extra to have on hand (yes, you can make them up and freeze them, uncooked or cooked) so enjoy with little more than a moment’s notice! If the use of regular bacon is a no-no, you can use turkey bacon (but I’ve never tried it so can’t speak from personal experience on that item).
And if you really are adverse to either the goat cheese or the spinach, leave the spinach out and replace the goat cheese with any of the blues you like! It will still be wonderful!
Chicken Breasts Stuffed with Cheese and Spinach, and Wrapped in Bacon
- 4 skinless, boneless chicken breasts, trimmed of fat and butterflied
- 4 oz. goat cheese, plain or herb flavored
- 1 c baby spinach (about 1 good handful), torn into very small pieces
- 1 garlic clove, minced or 1/2 tsp. garlic powder
- salt & pepper to taste
- 16-24 thin slices of bacon
Preheat oven to 400. Line baking sheet with foil and lightly spray with cooking spray
Soften goat cheese to room temperature (or microwave for about 15 seconds to soften). Add small pieces of spinach, a little at a time, and blend well before adding more. Continue to blend until all has been added (or to your taste). Add minced garlic, salt and pepper and blend again.
Pound chicken until flattened to an equal 1/4″ height. Cut each chicken breast in half (for a total of 8 pieces). Divide the cheese and spinach mixture into 8 sections. Spread 1/8th on one end of each piece of chicken, at the wide end. Either fold in sides and bottom to enclose or roll up (jelly roll style) or simply fold bottom over top.
Cover each roll with 2 – 3 slices of bacon, tucking bacon ends under chicken. Secure with toothpicks if necessary.
Place on prepared baking sheet. Bake 30 – 35 minutes until bacon is fairly crisp and chicken has reached a temperature of 165 and juices run clear when pierced with a fork.