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My review
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta
7
Kitty KaBoom
"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
1 h 25 m servings 601Original recipe yields 4 servings (4 stuffed chicken breasts)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 177229 Ratings
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Most helpful positive review
5/14/2008
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...
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5/14/2008
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...
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.
4/22/2008
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...
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 must...
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...
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 wor...
4/16/2008
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 s...
10/18/2010
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 i...
5/22/2008
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 cau...