Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3055.4 kcal

Equipment

1 skillet For cooking bacon and searing chicken
1 Baking Dish With a lid or aluminum foil
1 Mixing Bowl For combining filling ingredients
1 Meat Mallet Alternatively, a rolling pin for pounding chicken
4 Toothpicks To secure stuffed chicken breasts

Ingredients

Main

8 slices bacon
4 skinless boneless chicken breast halves - pounded to 1/2 inch thickness
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

Instructions

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Notes

1. **Chicken Pounding:** Ensure chicken breasts are pounded to an even 1/2-inch thickness. This promotes uniform cooking and makes them easier to roll and secure. Uneven thickness can lead to dry spots or undercooked areas.2. **Spinach Prep:** Thoroughly squeezing all excess moisture from the thawed spinach is crucial. Too much water will make the filling soggy and can lead to a less desirable texture.3. **Bacon Texture:** Achieve very crisp bacon. The textural contrast between the tender chicken, creamy filling, and crispy bacon is key to this dish's appeal.4. **Searing:** The initial sear in the skillet is vital for developing a flavorful crust and adding depth before baking, locking in juices.5. **Internal Temperature:** Always confirm doneness by checking the internal temperature of the chicken; it should reach 165°F (74°C). This ensures safety and optimal texture.