Bacon Wrapped Stuffed Chicken (Gluten Free)
photo by Chef Travis W Holla
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 entree portions
- Serves:
- 2
ingredients
- 2 chicken breasts, boneless-skinless (Free Range)
- 1⁄4 teaspoon black pepper
- 4 -5 ounces blue cheese, crumbles
- 1 1⁄2 cups spinach leaves, chopped
- 2 slices bacon (by Beeler's Gluten Free)
- 1⁄2 cup mushroom, sliced & sauteed
- 1⁄2 teaspoon garlic, minced
- 1 tablespoon extra virgin olive oil
directions
- Preheat oven to 425 degrees F.
- In a Medium Sauté Pan, place the Olive Oil and slightly heat up then add the Mushrooms in, then Minced Garlic. Cook for 3-4 min or until they lightly start to brown. Place Mushroom and Garlic in a Bowl and add in the Chopped Spinach. Fold Mixture together, and allow to cool.
- Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a Pocket. Season the chicken with pepper. Combine the Blue cheese with the Spinach and Mushroom Mix and stuff the breasts. Then spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
- By: Chef Travis W. Holland.
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Reviews
-
I made this especially for my other half, since I'm hot a big fan of 3 of the ingredients here ~ blue cheese, spinach & mushrooms (although the latter two raw are just fine)! In spite of that, I was pleasantly surprised at how tasty these breasts are, & they made for a very nice main course, something I'd be happy to make again for company! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]