Bacon Wrapped Blue Cheese Stuffed Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F.
  • 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 hole.
  • Season the chicken with pepper.
  • Combine the cheese with arugula and baby spinach and stuff the breasts. 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.
  • Place the potatoes in a pot and cover with water.
  • Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
  • Bring 1-inch water to a boil.
  • Trim beans.
  • Salt water and add beans to water.
  • Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
  • Place the potatoes back in the hot pot after draining.
  • Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper.
  • Toss for 1 minute.
  • Serve chicken with green beans and potatoes alongside.
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