Everything's better with bacon, right? I found this recipe on my friend's Sarah's blog, A Taste of Home Cooking, and knew right away that I had to try it. Like Sarah's husband, Joe isn't a fan of blue cheese so I took Sarah's substitution of cream cheese, and I used turkey bacon since that's what Joe bought at the store. I also left out the arugula because I'm not a fan, and used two slices of bacon per chicken breast. This chicken is soooo good! Juicy and gooey and creamy, and the bacon adds a great flavor. We liked this a LOT!
Bacon-Wrapped Stuffed Chicken
4 pieces boneless, skinless chicken breasts
4 ounces cream cheese, softened
A handful baby arugula, chopped (I omitted)
A handful baby spinach leaves, chopped
8 slices bacon
Preheat oven to 425 degrees. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Combine the cream cheese with arugula and baby spinach, season with salt and pepper and stuff into the breasts. Wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 25 minutes until bacon is crispy and chicken is firm.