These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

601 calories; 43.2 g total fat; 134 mg cholesterol; 1079 mg sodium. 7.5 g carbohydrates; 44.5 g protein; Full Nutrition

Reviews (179)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2008
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. Read More
(293)

Most helpful critical review

Rating: 2 stars
04/20/2013
very bland Read More
(3)
231 Ratings
  • 5 star values: 132
  • 4 star values: 63
  • 3 star values: 28
  • 2 star values: 8
  • 1 star values: 0
Rating: 5 stars
05/19/2008
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. Read More
(293)
Rating: 5 stars
05/19/2008
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. Read More
(293)
Rating: 5 stars
10/12/2008
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. Read More
(186)
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Rating: 5 stars
04/22/2008
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! Read More
(124)
Rating: 5 stars
10/12/2008
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.:) Read More
(63)
Rating: 4 stars
10/30/2007
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. Read More
(50)
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Rating: 5 stars
12/18/2007
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! Read More
(47)
Rating: 5 stars
04/17/2008
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! Read More
(34)
Rating: 5 stars
10/20/2010
I combined this recipe with the chicken cordon bleu recipe II from this website. Tore up bacon and put on the inside with spinach and ricotta dipped outside in flour/paprika mixture browned in melted butter and put in oven for 30. Used leftover juices from when I browned added 1/2 dry white wine half chicken bullion cube. Let simmer added 1 cup cream mixed with one tablespoon corn starch to make awesome sauce. Served with rice and asparagus extra sauce on asparagus! Nummy! Read More
(29)
Rating: 5 stars
05/23/2008
Absolutely Fabulous! This recipe is extremely easy to prepare and tastes wonderful! After reading the reviews I did add onions and some Italian seasonings to the spinach mix.....one word of caution when I did turn my oven up to 500 degrees to brown the bacon...after about 4 minutes I had some smoke starting to build in the oven......opened a few windows and enjoyed my dinner! Read More
(25)
Rating: 2 stars
04/20/2013
very bland Read More
(3)