BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Provided by Kitty KaBoom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
- Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
- Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
- Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
SPINACH STUFFED CHICKEN BREASTS
Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!
Provided by Laurie Wheeler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g
BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 190C/375F/Gas 5.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
- Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
- Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
- Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
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.
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g
SPINACH STUFFED CHICKEN BREAST WRAPPED IN BACON
I've looked for a recipe like this one and couldn't find one as simple as I would have liked. So I've made my own. I serve with brown rice and veggies.
Provided by britevylet
Categories Chicken Breast
Time 55m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Place each chicken breast between two pieces of plastic wrap or two thin cutting boards and pound to 1/4" thick.
- Thaw the spinach and drain by placing in a dish towel and squeezing out all of the water.
- Combine the garlic, sour cream and cream cheese. Whip with a spoon until combined and the cream cheese is smooth.
- Add spinach to the cream and separate into 4 equal parts.
- Place 1/4 of the creamed spinach in the middle of one of the flatten chicken breast and roll up.
- Wrap breast in bacon and secure with a toothpick.
- Repeat process for the other 4 chicken breasts.
- Bake for 35 minutes or until chicken is cooked through.
- Switch oven to broil and broil for 5 minutes to crisp up the bacon.
SPINACH-STUFFED CHICKEN BREAST
Make and share this Spinach-stuffed chicken breast recipe from Food.com.
Provided by LauraTracey
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lay chicken flat.
- Using three strips of bacon, cover the chicken breast.
- Place 1/4 of the spinach at the thick end of the chicken breast.
- Season with garlic powder and sprinkle with cheddar cheese (not too much).
- Roll the chicken and secure with two toothpicks.
- Place in greased pie plate.
- Repeat with other 3 breasts.
- Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm cheese.
- Bake at 350 for 35-45 minutes or until chicken is done.
Nutrition Facts : Calories 950.4, Fat 63.5, SaturatedFat 17.1, Cholesterol 246.5, Sodium 1683.7, Carbohydrate 8.2, Fiber 4.5, Sugar 2.4, Protein 84.2
STUFFED CHICKEN BREAST WRAPPED IN BACON
Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.
Provided by Ayms123
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
- Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g
STUFFED CHICKEN WRAPPED IN BACON SERVED WITH GRAVY
Make and share this Stuffed Chicken Wrapped in Bacon Served With Gravy recipe from Food.com.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Note: I couldn't get it to accept gravy amounts. I use bisto gray and I use 2-3 Tablespoons for a thicker gravy, But just prepare according to the brand you buy.
- Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch).
- Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Prepare stuffing according to pack remembering to minus the 1/2 cup of water already added.
- Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure.
- Lightly oil a baking dish and place breast inside. Bake in pre-heated oven at 180c for 35-45 Min's or until chicken is cooked through.
- Make gravy and serve.
- I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy.
Nutrition Facts : Calories 887, Fat 65.6, SaturatedFat 23, Cholesterol 177.2, Sodium 1436.8, Carbohydrate 25.5, Fiber 1, Sugar 2.7, Protein 45.5
AWESOME SPINACH STUFFED CHICKEN BREAST
Make and share this Awesome Spinach Stuffed Chicken Breast recipe from Food.com.
Provided by Momma Jenny
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix mayonnaise, spinach, feta cheese, sun-dried tomatoes, pine nuts, bacon and garlic. Set aside.
- Mix parmesan cheese, Italian salad dressing mix and garlic powder to make seasoning. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Secure with toothpicks.
- Season with parmesan mixture. Place in shallow baking dish. Cover.
- Bake at 400°F for 25-30 minutes, or until chicken is no longer pink.
Nutrition Facts : Calories 403.8, Fat 25.1, SaturatedFat 6.3, Cholesterol 102.7, Sodium 685.8, Carbohydrate 11.2, Fiber 2.2, Sugar 3.7, Protein 34.6
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