Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
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.
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.
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!Read More
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.Read More
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!
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.
I made this the other night. It was delicious. My boyfriend who declares that "no recipe deserves 5 stars, there's always room to improve" gave it 5 stars! Next time I think I will use fresh spinach and brown the chicken a little more. But it was so delicious!!!
Excellent! I butterflied the chicken breasts and folded them over and secured with toothpicks after putting the filling inside.
Loved it! We browned the chicken before putting in the filling and it worked great. Also agree with the other folks about using half blue cheese and half feta...tastes great but not too overpowering. Will defintely makes this again.
This was great, but I changed the recipe a lot. I sauteed chopped onions and garlic with the spinach, in the bacon fat. I pounded out the chicken breasts, filled them with the spinach mixture, and then rolled them in bread crumbs. I deglazed the pan with white wine, and then browned the chicken. After putting the chicken in a baking dish, I deglazed the pan again with a little chicken broth, then poured the sauce over the chicken. Finally, I put a slice of mozzarella on each chicken breast, and then cooked it for about 30 minutes. Served it with steamed zucchini and brown rice. Delicious, thanks!
I have made this same recipe for many years but I have always used Feta instead of the Blue cheese.
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.
I made this with 1 cup of feta cheese and two bags of fresh spinach that I cooked in olive oil and garlic. I have made this recipe 2 other times and felt it was a little bland so this time I used the sauce from the "Feta Cheese and Bacon Stuffed Breasts" on this site. I used 1 T olive oil, 3 T lemon juice, 4 garlic cloves and 1/2 T oregano and poured over top of prepared breasts - I did not put flour or heat before pouring sauce over. I made them in the morning and let them sit in the sauce all day. They turned our perfect. I gave this 4 stars because the original recipe is 4 but with the sauce it's a 5!
Simple concept, but so delicious! I added a bit of mayo to the spinach mixture for creaminess. After stuffing, I just sprinkled the chicken with shake and bake and then popped them in the oven for 30 minutes. Yum!
Not sure if anyone else tried this, but I pounded the chicken breasts till very thin; lightly browned them in a skillet with olive oil and butter, then set aside. Sauteed some onion and garlic, added it to the spinach/cheese. Rather than stuff/roll the chicken, I put a layer of spinach on one breast; layered it with a second breast, securing the edges with toothpicks. Saved a bit of the filling and put that on top of each. Then placed them in a baking dish, covered with foil and baked for 15 minutes. Next time I'll add some sauteed mushrooms. This recipe has several possibilities for changes; it's a keeper.
This recipe is a winner! I added cream cheese to the spinach mixture (as another reviewer recommended), probably about 1/2 a brick and one clove of fresh minced garlic. I also did not brown the chicken. I baked it covered with foil then removed the foil and broiled for about 5 min to brown. It was perfect! My kids each had a guest for dinner and everyone gobbled it up! Thanks Judy for a great recipe!
OH MY! If you ever need to find a way to get a kid to eat their spinach TRY THIS RECIPE! I just tested this out on 4 picky eaters, ALL THUMB UP REVIEWS! I will agree with the kids that it isn't the PRETTIEST thing to look at, but MAN you need no sauce for this, it is SO MOIST! GREAT with Lemon pepper corn and asparagus. Oh and the best thing? LOW CARB WITH ALL THE TASTE!!
I used gorgonzola as the blue cheese and it was fantastic. I got a "Top Ten" rating on it. I served it with roasted red potatoes that I quarter and toss with basil, olive oil and Nature's Blend seasoning.
I made this dish for the second time yesterday. Pretty much followed the recipe and it was fantastic. The chicken breast, however, were huge and were thicker than called for, but they were tender and delicious! This is a keeper!
Exquisite! I LOVE blue cheese, my husband can't stand it and we both love this recipe. I did saute onions and garlic and added that along with 1/4 c mayo and pine nuts to the filling. I browned the chicken in the bacon grease in a large dutch oven and then just put the dutch oven in the regular oven to bake and it was really delicous!
This is fantastic! I used fresh spinach instead of frozen, and half blue cheese and half low-fat Irish cheddar. It was so good and not too rich, and the chicken was super tender.
Pretty good. I think I will try mixing the spinach with cream cheese next time to make it richer.
This recipe has a nice flavor, but I highly suggest that you season it more than what the recipe calls for.
I read the reviews and added mayo to the spinach mix, along with onion & garlic sauteed in the bacon grease. I only mixed one bacon slice in the spinach and used two slices to wrap the breast in. I'll make it healthier next time and forget the bacon wrap, but I will keep this recipe for future reference! Very good!
You Must Really Like Blue Cheese To Attempt To Cook This Dish. I Recommend Removing The Spinach, And Some Of The Blue Cheese And Replace It With A Milder Cheese Mixed With The Blue Cheese And The Bacon Filling. See My Picture With The Chicken Served With Risotto, And Fresh Off The Cob Corn.
Fantastic, family loved it... said they felt like it was from a gourmet restaurant! I was going to make some with blue cheese and some with, mozzerella and sour cream per another reviewers comments but in the end I didn't bother separating it and mixed it all together with fresh chopped spinach instead of frozen and the crumbled bacon etc. I salted and peppered both sided of the chicken before I spread the mix on, and added 2-3 asparagus shoots before folding and securing with toothpicks. I skipped the breading and browning process and just set the breasts inside a greased pan (I'm horrible and used the bacon fat and some extra salt... but it was OH SO worth it!) I sprinkled the top with some parmesan cheese before putting in the oven. I had some mix left over, so I made some mashed potatoes and blended it all together with some extra sour cream, butter, and bit of milk... I couldn't tell which tasted better the chicken or the potatoes!
The family liked this a lot! The chicken & filling was a little too dry for my taste, using fresh spinach & 3 Tbls of sour cream. Everyone gobbled it up & my 6 year old loved eating hers off of the toothpicks. :)
Great basic recipe for just about any kind of stuffing. I used what was on hand: fresh spinach wilted in sauteed garlic/evoo, mixed with crumbled bacon and equal amount cheddar and pepper jack cheese. Stuffed, rolled in panko, browned on the stove and roasted for about 20 more minutes. Thanks!
Don't like wasting time or money, and unfortunately, this did both. Without tweaking too much, I took some reviewers recs and wrapped bacon around chicken, added onion & garlic to filling, used 2/3 bleu/1/3 feta combo, baked @375 for longer time. Also cut back on spinach since we're not huge fans -- a little goes a long way. No deal: TOO much spinach, dry filling but moist chicken, VERY little other flavor, much more cooking time. I enjoy cooking, don't mind taking time or spending a little extra to make something good, but this did not work for me. Have another chicken, spinach and cheese dish I'll just stick with from now on.
this was a great recipe, I used Feta cheese, that's what I had on hand. Turned out very well, I used others suggestions and added a few tablespoons mayo to the stuffing mixture and it wasn't dry at all. will be keeping the recipe handy, Thanks!
Great recipe! I made this for my family last night, and it was a hit. I pounded the chicken a little thinner than it said to in the recipe, along with using turkey bacon instead of regular bacon. I also cooked it for about 20 minutes covered with foil, removed the foil and popped the chicken into the broiler to crisp the outside up a little bit, then topped the whole thing off with a creamy white wine sauce, and it turned out amazing! Kudos to Judy for this recipe!
Have been making this recipe for a long time.Have also made it mixing the bacon n blue-cheese together and making a gravy by d glazing the left over bit in the pan with some chicken stock.yummy
This was wonderful!! I made a few changes. I used feta and cream cheese instead of blue cheese. Also, after cooking my bacon in the skillet I used fresh spinich and garlic and sauteed it in the bacon grease. YUM! I served this w/farfalle pasta with a butter garlic sauce with fresh parsely, parm, and fontinella cheese. A superb meal!
Totally fantastic meal. I've already been asked to make it again.
With modifications, this dish is worthy of a high-end restaurant menu! For the filling I used torn spinach, sliced mushrooms, diced onions and minced garlic sauteed in butter as per one reviewer's suggestion. Once done cooking I added in crumbled feta and creamy blue cheese. I butterflied the breasts and pounded them to thin them out a bit. Coated them in a flour, paprika, chili powder and pepper mixture. It did not add much taste, so next time I will coat them differently. I then stuffed the breasts with half the filling mixture and tied them using two uncooked strips of bacon. I cooked them in the oven as described in the original recipe. I made a sauce by following the ingredients and description from another recipe on this site, "Chicken Cordon Bleu II". I added the remaining filling to the sauce and let it simmer until thickened. It tasted great served over the chicken and brown rice I served along with it. Definite keeper the way it was modified!
i just HAD to write a review for this recipe cause it was SO great! i gave it 4 stars though, cause i dont like my food so bland and i tweaked it quite a bit. i started with sauteeing some onion and garlic in a skillet till translucent, and adding some mushrooms and bacon to it after which i added the spinach (i had fresh) to that i added blue cheese and mozzarella (following the advice given that blue cheese was overpowering. it turned out just right the way i did it). i also added some finely chopped green chillies and italian seasoning (i know its a weird combination, but it worked in this dish!) to the flour, i added some seasoning along with the salt and pepper too.. this was SO good i was sorry i had to share it!!!!!!!!!!!!!
OMG! It was delicious! The moment I saw the picture I knew I had to try it. The hardest part was keeping the chicken closed and not frying the cheese, but the toothpicks did the best they could. Served with garlic herb pasta bowtie, it could not have been any better!
My husband requests this so often I had to make it a special day meal! It's his favorite. I made too much of the spinach mixture, so afterward I added more blue cheese to it, baked it for about 20 minutes and spread it on garlic bread chips... it was delish!!!
I give this 5 with the few things I added. I added sauteed onions, garlic and pepper flakes to the spinach. I added about a 1/4 cup of mayo and some parm cheese for creaminess (is that a word?). I used about 3/4 cup of blue cheese. My whole family loves it, but I think a cup is too much. I topped the rolls with the leftover stuffing and baked them uncovered, so it would get golden. Moist and flavorful. A winner, I was told I have to make it again.
I liked this but my family thought it had too much spinach in it. I think also that it would be better with less
Alright, I didn't do it exactly as written, but I still gave it a 5. If there were more stars, I'd give it more! Here's what I adjusted (simply because these were the ingredients at hand, of course): Rather than the full cup of bleu cheese, I used 1/2 cup of bleu cheese and 3 ounces of cream cheese in the stuffing. I browned the rolls in a tablespoon of the bacon grease instead of olive oil. After browning, I sprinkled just a little Mexican 4-cheese on them and then baked them right in the skillet (covered, of course). Other than those slight changes, I followed the recipe to the letter. This dish has now taken over the top spot on my chicken list! It is fantastic! thanks, Miss.J For a great recipe!
THis recipe is quite good, but what made it spectacular was deglazing the pan with white wine and some cream. This chicken, with the sauce and some fettucine made for a great dinner. Quite easy
This was amazing!!! I did do this a little differently - minced some garlic and mixed that with the blue cheese and spinach. Then rolled the pounded chicken breasts around this mixture and then wrapped each breast in 2 slices of raw bacon. Skipped the flour dredging and just stuck the breasts in the oven on a rack over a cookie sheet (to catch bacon drippings). Had a dinner guest over and we all just loved it! Next time I'll add some onions, and maybe some mushrooms per other reviewers. I gave this 4 stars because the recipe definitely does need additional flavor, and the flour part just wouldn't have worked with the already stuffed chicken. Wonderful inspiration for my version, though!
I followed the advice of a previous review and used feta cheese instead of blue cheese, added some nutmeg to the spinach, and some mayo for creaminess. I coated them in flour and cooked on the stove top in olive oil, and browned the outside slightly. Then I added white wine and cooked them on the stove top in a covered skillet for about 40 minutes. The white wine gave it extra flavor and it was amazing!
This is delectable--and I'll bet non-red-meat eaters could substitute sauteed mushrooms for a very fine bacon-free dish! I make it with half feta, half mozzerella as the cheese, and since I don't pound my chicken, it takes a bit longer--40-45 minutes to bake. It's really quite no-fail and everyone in the house adores it!
This was pretty good. I used mozzarella instead. I added a little mayo like some suggested for creaminess. I didn't brown the sides of the chicken but I did put the frozen spinach on the stove and heated it with seasoning and the mayo. Stuffed chicken breasts and it was pretty good!
This is a great recipie. I added chopped roasted red peppers to the cheese mixture and is was delicious!
I used 3 chicken breasts and pounded each somewhat thinner. I seasoned each with a little bit of salt, pepper, garlic powder, and olive oil. Filling: 5 pieces of crumbled turkey bacon (microwaved), about 1 TBS of light Mayo. (to make filling creamier), about 3/4 cup of blue cheese and about of 1/2 cup fresh spinach. Filled each chicken breast and closed with toothpicks and then sprinkled some milled organic flax seed on the outside of the chicken. Baked for 30-35 minutes. GREAT!!! AWESOME!!!
New member/rater here, this is my debut rating. :o) Very tasty indeed! The only alteration i made, was to eliminate the salt (since bleu chz and bacon are already pretty salty) and substitute flax meal for the flour, because i just prefer it to flour. Otherwise, directions were followed to a T. The fam loved it. Thanks, Judy! :o)
With the addition of a few extra spices, this recipe would be an easy 5 star. I spiced my chicken up well before rolling. Also added garlic to the spinach mixture, and skipped the pan frying. One thing is for sure, spinach and blue cheese together delivers a wonderful taste. Who Knew? I had some of the spinach mixture left over and am going to have it for lunch. I have now found a new way to eat spinach. It is that good! Thanks!
Everyone loved this dish! I used fresh spinach and, after stuffing the chicken, I wrapped them with prosciutto minus the flour coating. Instead of toothpicks, I used baker's string.
Tried this recipe. VERY GOOD. Will definitely make it again. My boyfriend accidently picked up the Bleu Cheese that had dried cranberries in it and it was wonderful. It added a sweet/tangy taste to it. Great flavor, will be making it alot more. He liked the spinach stuffing so much he asked for it as a side dish with other meats!!
with a title like this and the ingredients incorporated, who knew the recipe would be so bland? i made a couple of small changes to a seemingly sure-fire winner, only to be disappointed. first, i salted and peppered the breasts before and after dredging in the flour, and second, i browned the chicken in the bacon drippings rather than olive oil. how could this not come together better...i mean, shoes are good dredged in flour then fried in bacon grease, right? the problem with this recipe can be summed up very simply--lack of overall flavor. the submitter deserves credit for turning out moist chicken, but the stuffing alone does not carry the dish. the breasts badly need a healthy dose of extra spices...which ones i'm not quite sure abt. since i'm trying to block out the experience.
I don'tfry the chicken, I only wrap it in foil paper and put them in the oven for 30 minutes appr. and then take out the foil paper to broilthem for5 minutes or less.
I wish I could say this was great, but it was just ok. The spinach seemed to be all we could taste. Couldn't taste the blue cheese (also added cheddar cheese, but no taste of that either). If I make this again, I will add maybe cream cheese, and use about half as much spinach.
My husband and I LOVE this recipe. Were trying to watch our weight so I used light blue cheese and skipped the bacon. Also, I love to grill so I just threw them on the grill and they were fabulous! Great recipe. Thanks so much!
This was very good and easy to make. I used chopped broccoli instead of spinach. I will make this again.
I experimented with just cooking one... the recipe scaled down nicely for one and I have to say I LOVED it. I read some comments and changed a few things too. I added some balsamic vinegar as one person suggested, definitely added garlic and only used half the mayo. I didn't have any bacon, so I drizzled olive oil over it, sprinkled on some garlic seasoning salt and coarse pepper. About midway through cooking, I cut up a potato and put it around the chicken breast. I used a little more olive oil and stirred to coat them and put it all back in the oven together. The chicken was great and the roasted potatoes were wonderful with it.... along with my glass of chardonnay! :)
We were looking for something to do with what we had at the house, and we had everything we needed except the spinach for this one. It was still mouth-watering!
I loved this and so did my husband. I only made a few small changes to fit my taste and what I had on hand. I used fresh spinach which I sauteed with minced garlic and coated the breast in breadcrumbs before I baked. Everyone loved this, in fact my 5 y.o. daughter was mad at me for not making more!
This was an awesome dish! I did add cream cheese and didn't brown the chicken first. Turned out super!
Very good recipe I did use mozz cheese instead of blue cheese and it was a hit! Can't beat the combination especially with bacon
This was really good! I made it for my fiance, however I made a few minor tweaks. I used Goat Cheese, instead of Blue Cheese since it was what I had in the house. Also, I cooked the bacon and left the strips whole. I laid a piece of bacon on the chicken breast lengthwise, then put the spinach/cheese mixture in the middle and rolled it up. I made a white wine butter sauce and drizzled over top, served it with wheat angel hair pasta and it was delicious!
Really, really good. I added a dollop of good blue cheese dressing to the filling to moisten it up a bit. I also browned the meat first and then sliced a pocket into the breasts for the filling instead of rolling them. It worked great & seemed like less work than pounding & rolling.
I really wanted to love this recipe, but it just didn't happen. I made it for a dinner party last night. I have to say it just wasn't that great. I felt there wasn't enough to the stuffing. The blue cheese was overwhelming. I thought I was a blue cheese lover but maybe I am a fair weather friend. I even made a white wine cream sauce to pour over it after tasting the stuffing but it didn't help. My sister loved it but my husband and I went to the other side of the fence. Just a word of warning, if you don't absolutely love blue cheese this isn't the dish for you. My hats off to those who loved it, I wanted to too.
I had a great time making this recipe. I used a frozen spinach with a cream sauce which was great. I also purchased chicken tenders by accident but found they worked a lot better as far as cooking evenly in my wacky oven (I stuffed/wrapped the 3 tenders at a time). I made this recipe two different ways. I made the original recipe but wrapped the chicken in bacon instead of putting it in the stuffing. The second version I made with a cheddar, jack, and cream cheese blend. I found this version to be the yummiest because it really brought out the flavor of the spinach the best. The blue cheese kind of overwhelms the flavor of the spinach. I didn't taste much of the spinach in the dish which was a bit disappointing. But overall, I thought this was a very creative recipe with lots of room for tweaking, which I highly encourage. Cheers!
Made this several times. I use fresh spinach sautéed in garlic, oil, salt and pepper. And Feta in stead of bleu cheese. So good.
This receipe is simple to make and yummy. I used herb goat cheese instead of blue cheese and fresh spinach instead of frozen - it is what I had on hand. The dish was very moist and favorful. I will certainly make it again & perhaps the next time I have guests over for dinner.
The oven temp is wrong on this. Needs to be 375. At 350, after 30 min, this was just luke warm and my chicken was on the thinner side. My husband liked this, but I did not. For me, the chicken was too bland and I added garlic and onion. For the amount of effort involved, I won't make this again.
My husband said this is now his favorite meal. It looked/smelled so good, I even tasted it (and I prefer a raw vegan diet). It was delicious for cooked food! =) Since I did not have bacon in the house, I omitted that and instead of bleu cheese, I substituted half goat cheese/half feta, which is what I had on hand. Keep using up those leftovers Judy! This one is a winner! Thanks for posting this. YUMMMM!!!
This was beautiful all the way through. I read several of the reviews just to make sure and I took some people's advice. I added: 1/4 cup diced red onions 1/4 tsp minced garlic Instead of straight blue cheese, I used mountain gorgonzola. Yum. Also I used fresh spinach that I blanched in the bacon grease. Other than those minor changes, it was so intensly good, I was in a food coma the whole time. With the left over fresh spinach, I made a salad, also containing red onion, leftover gorgonzola, and tomatoe. For the dressing I used Marie's Spinach dressing, which you can just buy at a store. It has bacon in it. We served the whole thing on top of a bed of orecchiette (a small shelled pasta). It is also a good idea to spoon any of the juices onto the breast. But maybe not if you're watching your weight - which I suppose this entire recipe defeats.
I made this tonight and we really enjoyed it! I decided to brown the chicken in the bacon fat, but had a lot of trouble with that, as the stuffing started to fall out, so I just dumped it all in the pan for the oven. I also had extra stuffing so I put that on top. It was delicious! The chicken was really juicy and the blue cheese/spinach/bacon was perfect. My boyfriend and I both love blue cheese, otherwise I wouldn't have wanted to have this.
I gave this recipe 4 stars only because I added a few ingredients. After cooking the bacon, I drained most of the fat and used the same pan to sauté a chopped onion and garlic then added fresh spinach until it was wilted. Like several others who reviewed the recipe, I deglazed the pan with white wine then added sour cream for a very quick sauce. My husband LOVED it!
I made this for Sunday night dinner for my family and some friends. I got rave reviews. I did alter a few things. I opted not to fry the chicken and put it directly in the oven. I took another reviewer's suggestion and wrapped the chicken in prosciutto and tied it with bakers string. I did drizzle olive oil over the top of the chicken rolls before I popped them in the oven. I used 3/4 cup of feta cheese and 1/4 cup of blue cheese. My husband thought it was too much but my thought was next time I'd love gorgonzola. I used chicken tenders (that I pounded so they were thin) instead of breasts because that is what I had on hand. I thought it was really yummy but next time I will try adding some mayo to the stuffing mix. I'm not good at creating sauces but I thought some kind of sauce over the top would have been good. I will definitely make this again!
Another great substitution...use goat cheese and roasted red peppers in place of blue cheese and bacon.
This turned out well and makes a great chicken alternate. I had a lot of leftover filling - in fact I was able to stuff six breasts. I'm planning to use the leftover filling in an omelet -- yum,yum.
i pounded the chicken breasts thin and then rolled the stuffing inside. secured with wooden toothpicks i prepared them on the outdoor grill. very delicious.
This was really good, quick and easy!
Yummy. This is on my menu from now on. Everyone loved it including my mom, my teenage son, my picky 4 year old and my 2 year old. Hubby loved it even though he's not a blue cheese fan. Changes made -I added cream cheese to the stuffing to keep it from drying out, I wrapped bacon around the chicken instead of using toothpicks -oh, and I seasoned the chicken a little w/ Spike. Thanks for the recipe!
This was really good. I took the advice of some of the others and reduced the blue cheese to 1/2 cup. It was still really blue cheesy. It would taste good with many different types of cheeses.
I made this last night and it was a hit! Even the kids, who at first turned their noses up to the spinach agreed that it wasn't "too bad"! I did change it slightly. I used bread crumbs and baked it as was suggested by several other readers. It looked so elegant when it came out of the oven. The kids were impressed by my talents! (sh! Don't tell them how easy it was!) I used Feta cheese because I had it in the refrig. already. As it turns out, I ran short, so I followed another reader's advice and added cream cheese. I also topped it with a seasoned wine/butter/garlic sauce another reader recommended. I served parsley and garlic buttered noodles with it.
Really good combination. I will use a rolling pin to flaten the chicken breast next time. The chicken was hard to roll around in the flour with the toothpicks in it, maybe I just don't know how to do it, but I managed. I will make them again!
ABSOLUTELY FABULOUS! This has to be one of the best chicken recipes we've had in a very long time! We actually dipped ours in lemon juice and it was better yet! Thanks for the recipe!
I liked this. The only change I made was to use seasoned breadcrumbs rather than seasoned flour. I seasoned them with smoked paprika, salt, pepper and some all-purpose Greek seasoning. Next time, I would season the chicken breasts and the stuffing with salt and pepper too. Maybe add something else like roasted bell peppers to the stuffing as well! Thanks!
Very good. I've made this twice now and everyone loved it. I used half sundried tomato and basil feta cheese, and half blue cheese. I also added garlic, onion, and cilantro. YUMMY!
Take the sugegstion of wrapping the chicken roll-ups in the bacon. It turns out fantastic, and makes it even easier to prepare!
This was a very tasty, yet quick simple, recipe. My boyfriend, who is always rather "blah" about food in general actually raved about it. Two words though: MORE BACON! :)
I only gave 4 stars because I made some changes but this was awesome!! I did half feta/half blue cheese, used fresh spinach and mushrooms (steamed them before mixing with cheese), I used really thin chicken and then wraped the uncooked bacon around the stuffed chicken. I didn't use flour or fry them. I just baked at 350 for about 45 minutes, covered for about 25 then uncovered. I then made a sause with oil, white wine, onion, garlic, and the left over mushrooms and spinach. I served it over brown rice. Should have doubled the recipe because everyone asked for seconds!
This was excellent (and RICH!) I used fresh baby spinach (Wilted in the pan I fried the bacon in) and used feta instead of blue cheese (it was what i had on hand). I also didn't fry it before baking, and I seasoned the outside of the chicken with garlic powder and seasoning salt. Delicious!!!
Just wonderful. Added cream cheese 3tbs to filling and baked in Marsala wine 3/4 cup served over egg noodles.
My favorite variation to this recipe is to mix the bacon with a cup of spinach dip from the deli counter. Roll the chicken breast in rye bread crumbs and saute it in butter before stuffing it. Then bake in oven as described. There is no blue cheese but it is just great!
omitted bacon, sauteed fresh spinach w onion first. Also browned chicken in olive oil before putting in oven for 20 mins at 325. blue cheese was a little overpowering. would make again.
I used the ingredients exactly as set forth in the recipe. I did, however, take the advice of several reviewers. Instead of pounding out the breasts or butterflying them, I cut a pocket in each. I also browned the breasts before I stuffed them, and covered them with the extra stuffing mixture before baking them. They were wonderful and much easier to prepare than had I followed the recipe preparation steps. My son did complain about the bacon, but it sure didn't hold him back from devouring what I had planned to save as leftovers....
These were delicious. I used fresh lightly sauted spinach and 1/2 blue cheese and 1/2 cheddar. Recipe was easy and will repeat it again.
It tasted good, but even after wringing the spinach, I had alot of water in my baking pan.
This was very good. I didn't change too much but was too lazy to stuff each breast individually. Instead I cooked the bacon in a skillet, drained off most of the grease and then browned the breasts. In another skillet I sauted onions, garlic, spinach, salt and pepper and parm cheese. Then I spread the spinach mix into a casserole dish, topped it with the chicken and sprinkled the bacon and the blue cheese on top. Baked until bubbly...very tasty!
Very juicy and tender. I had excess filling - heated on the stove and served over the top of stuffed breast. This was a very expressive looking but quite easy dish to prepare. Yum!
I really liked this but I had to improvise after realizing the chicken I thawed was tenderloins, not breasts. I had planned to serve it alongside pasta in a lemon cream sauce. So I seasoned the chicken with Old Bay, browned it in the bacon fat, then put it to the cream sauce along with the bacon, spinach and cheese. Also, I added some chopped artichoke hearts. It was delish!!