"These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!" — Kitty KaBoom
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extra-virgin olive oil
1 (10 ounce) bag
washed fresh spinach
skinless, boneless chicken breast halves
1/2 (15 ounce) container
grated Parmesan cheese
salt and pepper to taste
thick sliced bacon
This was excellent! I made it last night and it was a hit! I added a few changes though. I flattened 6 boneless skinless chicken breasts and set aside. I chopped up a large onion and minced up 3 cloves of garlic. I sauteed them in about 3 tbsp of EVOO. Then I added fresh baby spinach (about 3 or 4 bags worth) to the pan and let it wilt down. Then I transferred it to a large bowl where I added the Ricotta Cheese, Parmesan cheese, garlic powder, garlic salt, S&P, 1/2 cup of roasted red peppers that I ran my knife through first and I added about 2/3 cup of Italian Style Bread crumbs and mixed well. Then I took the chicken breasts and put the spinach mixture in the middle of the chicken breast and rolled it up. I wrapped 2 slices of bacon on each and placed them in the baking dish and baked at 400 degrees until chicken was down and juices ran clear and then broiled it on low until bacon got a bit crispy and the chicken browned a bit. I had extra stuffing and placed in a zip lock freezing bag and put it in the freezer for future use.
This is delicious, but I put a metal riser sprayed with Pam in the bottom of the pan and the drippings catch underneath so that the chicken is not sittingi in all of the bacon grease.
This recipe was really good and fairly simple. I wrapped the bacon all the way around the chicken breast (unlike the picture above) and turned them over about 30 minutes into the baking time to cook the bacon evenly on both sides of the chicken. Next time I make this recipe I think I will cook the bacon briefly in a skillet before wrapping the chicken to get a crispier texture. I also had a little bit of the stuffing mix leftover and ate it with crackers as an appetizer and it was delicious!
This is something I make frequently but have switched it over a bit to make simpler. I simply slice a "pocket" in the breast instead of pounding it, and insert brie cheese with course grain mustard and veg. If I'm feeling really lazy I leave out the veg and just have cheese(veg on the side). I have used turkey bacon and it is great. A lot of my work mates make this and we advise each other on new variations. A good basic recipe that you can do a million ways to suit your tastes. Not to mention it impresses company. :)
Very tasty, my picky husband loved it! Definitely rich but very good. I didn't have tooth picks so I just took the pieces of bacon and wrapped them entirely around the stuffed chicken and it worked quite well. It was actually a lot easier of a recipe to assemble than I initially thought and I will be making this again!
I decided to cook this dish for 12 people who were all bacon lovers, thankfully, because the amount of bacon that the recipe called for created quite an excess amount of bacon grease that filled half the pan. It does not present that well to serve the chicken in a dish full of grease so I would recommend removing them to a separate dish before serving and perhaps using the "pat dry" method with a paper towel to remove the excess. I also added chopped pine nuts in the olive oil with the garlic to give the creamy filling some crunchy variation which turned out to be great. Overall a tasty dish but a bit heavy. We all know that anything cooked in bacon fat = delicious, but this is not a low calorie meal.
Great recipe! I did change a few things though. I did not wrap the chicken breasts with bacon or roll the breasts, instead I made a more traditional stuffed chicken breast seasoned with some salt and pepper. For the filling mixture added cooked italian sausage, a little more parmesan cheese and some freshly grated romano cheese to the filling mixture.
Everyone loved the filling! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 389
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