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Categories:
chicken breasts black pepper blue cheese spinach leaves bacon mushroom garlic extra-virgin olive oil
Viewed: 76 - Published at: 8 years agoIngredients
- 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
Method
- Preheat oven to 425 degrees F.
- In a Medium Saute 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.
