This recipe was created when I discovered I had a little of this and a little of that left over, but not enough of anything to use individually. It seemed a perfect time to try something new and the results were delicious.
Bacon-Wrapped Stuffed Chicken Breasts
4 chicken breasts, pounded until flattened and trimmed of excess fat
8 thin slices smoked ham
1/2 cup frozen spinach, thawed
4 oz. sharp cheddar cheese, cut into 8 pieces or, if using shredded divided into 1 oz. portions
8 slices bacon*
dash of oregano
black pepper to taste
On each chicken breast place 2 slices of ham, 2 pieces of cheese, 1/8 cup spinach, a dash of oregano and pepper to taste. Gently tuck in ends, then roll in the sides. Turn over. Season with a bit more pepper and place 2 slices of bacon (*I used precooked bacon, but uncooked would work fine) on top. Secure the piece of chicken with toothpicks or kitchen string so the filling doesn’t fall out during baking.
Place chicken seam side down in a foiled lined 9×13 baking dish. Drizzle lightly with olive oil (omit oil if using the uncooked bacon) and bake at 375* for 45 minutes or until the internal temperature reaches 165*.
Remove string or toothpicks and serve.
Note: For a bit of kick, try jalapeno cheese in place of the sharp cheddar.
– Faith Pineo