Bacon Wrapped Chicken Stuffed with Spinach and Cheese Recipe
by Frederika Angus
Today was one of those lazy Saturday’s that are rare with 4 kids. My husband took the boys to football practice while my daughter and I began the exciting work of cleaning. Halfway through organizing kitchen drawers and scrubbing shelves, I realized I’d better quickly figure out what was for dinner so it would have time to defrost.
You see my boys are 12, 9 and 7. They’re children. However they eat like an army. Any delay in dinner preparation is met with a chorus of I’m hungry’s and is it time to eat yet.
I had a huge pack of organic chicken breast that would be perfect for dinner tonight and I could prep for ti for dinner tomorrow. Except my oldest expressed he was tired of chicken. Admittedly, we do eat a lot of grilled or baked chicken since both my husband and I have started being more concerned with everything we put into our mouths to preserve the sexy. 🙂
Unwilling to go back to the grocery store, I looked for a way to dress up the chicken that we all could enjoy. I don’t believe eating healthy means eating food that tastes like cardboard.
I found a package of Laughing Cow French Onion cheese, spinach and bacon. Because EVERYTHING is better with bacon and this recipe was born.
6 – Boneless, Skinless Chicken breasts
6 – Light Laughing Cow Cheese Wedges (I used French Onion but you can use any variety you like)
6 slices of bacon
1 cup of fresh spinach
Olive or coconut oil to saute spinach and brown chicken
Seasonings to your taste (I used Himalayan salt, italian seasoning blend, garlic powder, Old Bay, pepper and paprika)
Use an oven safe skillet if you have one, or just transfer from skillet to pan. (I used my old trusty cast iron skillet)
Open the Laughing Cow cheese wedges and place in a bowl.
Saute the spinach in skillet with about a 1 tablespoon of oil until wilted.
Combine cheese and spinach. The spinach is hot so it makes it easy to mix together.
Spoon spinach into seasoned butterflied chicken breast. Note: If you have really thick chicken breast, be sure to pound them with a meat mallet to an even thickness. Otherwise, the chicken will not cook evenly and could make your chicken dry. And well, dry chicken is the worst.
Wrap stuffed chicken with a slice of bacon.
Heat a large skillet over medium heat. Once hot, add the chicken breast to the skillet; be sure not to overcrowd the pan.
Cook the chicken about 5 minutes per side until chicken and bacon is browned.
Pre-heat oven to 375.
Place skillet in oven for 20-25 minutes. This will crisp up the bacon while the chicken continues to cook. Be sure to check the chicken to ensure the bacon doesn’t burn.