"This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to." — Judy
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skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
crumbled blue cheese
ground black pepper
Really delicious--if you like blue cheese. My husband calls this one a keeper. Instead of browning on the stove, I simply breaded these in breadcrumbs and crushed nuts and baked them. You can prepare several servings at once, freeze before baking, thaw and then bake at a later date. So I triple this recipe--not much more work, but we get three separate dinners out of it!
I made these the other night and I had some problems with the recipe. First of all, there was way too much filling for the chicken. I only used about half of it. I used a good Danish bleu cheese and the flavor was very strong. Overall, it was tasty but too overpowering, almost tongue numbing. I think I will adjust this with about half the spinach, and 1/4 cup of blue cheese. I would also add some sauteed onion and garlic to the filling. As written, I would give it 3 stars but I think with a little tweaking, it could easily be a 5 star recipe. It has potential.
You know, I was actually going to make up a recipe for spinach and blue cheese stuffed chicken breasts, but came here first to see if there was a reicpe for what I had in mind. This is almost it! These are my changes: I only had fresh spinach so I wilted it in the micro (one-minute intervals...man that stuff shrinks!). Mixed it with blue cheese (for hubby, I did shredded mozzarella and a bit of light sour cream cause he dislikes blue cheese and I just had the mozz on hand). I then pounded my chicken breasts, spread the cheese mixture on one side and rolled it up, wrapping two whole, raw bacon slices around it. Didn't even need toothpicks. Pretty easy to prepare too (I prepared the cheese/spinach mixture ahead of time and put in in some tupperware in the fridge). I skipped the browning with flour and olive oil- as the bacon cooked in the oven it took care of that part. I loves this dish! Tasted hubby's and it was good, although not as good as mine, because I LOVE blue cheese!
This recipe is SO good. One of my faves, and now I have it memorized. The only change I made was to add minced garlic and chopped onions. Everyone that has had it, loves it!
I prepared this with my own twists on the recipe, mainly to accomodate the tastes of my blue cheese detesting husband--though I'm sure I would have rated it equally just as written. Just eyeballing it, I mixed the frozen spinach with Alouette Garlic and Herb cheese, and put a spoonful of this mixture on each pounded, flattened chicken breast. I rolled them up, and wrapped two slices of partially cooked bacon over each. I didn't bother with flouring them or browning them in a skillet, just simply placed them in a baking dish at 350 degrees for 45 minutes. Moist and tender, SO flavorful, and pretty on the plate too!
These are very tasty. I don't like Blue Cheese, so I used fetta instead. I also added a little nutmeg to the spinach. (The flavouours go really well together. I stole this idea from my Lasagna recipe) I aldo added a couple tblsp of mayo, just for some creamyness. I topped the entire thing off with some grated monteray jack cheese. Wonderful combination! :)
I can't say enough about this meal...it ranks high on my list of "best things I've ever cooked!" I didn't measure the cheeses...I just used however much I preferred, and I used freshly chopped bacon bits rather than actual bacon strips. The chicken was so tender, and the cheeses I used (bleu cheese and feta) mixed with the bacon and spinach were delicious. I will DEFINITELY make this again!!
This was really good, although I made a few adjustments. First, I sauteed fresh spinach with a crushed garlic clove in some olive oil. The cheese I used was one that I found in the gourmet cheese section at the market. It was a layered brick of blue cheese/old cheddar. The cheddar really helped keep the flavor mild. I think using the full amount of only blue cheese would have been overpowering, like others have mentioned. The chicken breasts I used were de-boned, but still had the skin on. I put the stuffing underneath the skin, then sauteed in a pan (without the flour). I finished these off in the oven. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
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