Description
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 (10 ounce) bag washed fresh spinach
- 4 skinless, boneless chicken breast halves
- ½ (15 ounce) container ricotta cheese
- ⅔ cup grated Parmesan cheese
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 8 slices thick sliced bacon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 4