Bacon Wrapped Blue Cheese Stuffed Chicken, Green B
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
4 pieces Boneless, skinless chicken breasts
Black pepper
ricotta cheese
A handful baby spinach leaves from bulk bins, chopped
4 slices Bacon
2 pounds Baby potatoes, halved
Salt
1 pound Thin green beans
2 Vine tomatoes, halved lengthwise, seeded and thinly sliced
Leaves from 4 fresh thyme sprigs
3 tablespoons Extra-virgin olive oil, divided
4 Scallions, finely chopped, whites and greens
1/4 cup Chicken stock
1 egg
parm cheese
garlic powder/salt
Instructions
Preheat oven to 425 degrees F.
Combine ricotta cheese, egg, parm cheese and chopped spinach in a bowl.
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 hole. Season the chicken with salt and pepper. Stuff the breasts with cheese mixture. 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.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, garlic powder/salt, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside
Originally Submitted
8/9/2010
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