Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 slices bacon
• 4 skinless, boneless chicken breast halves -pounded to 1/2 inch thickness
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled blue cheese
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large oven-safe skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble. Pour off most of the fat, leaving a thin film in the pan.

2. Preheat the oven to 400°F (204°C).

3. In a bowl, mix the crumbled bacon, the squeezed-dry spinach and the blue cheese until evenly combined.

4. Pat the chicken breasts dry and season both sides with the salt and black pepper. Lightly dust both sides with the flour.

5. Spread the filling evenly over one side of each chicken breast. Roll up tightly from the narrow end, then set each roll seam side down.

6. Heat the olive oil in the skillet over medium-high heat. Sear the chicken seam side down for 3 minutes, then turn and sear 2 minutes more until golden.

7. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

8. Rest the chicken for 5 minutes before slicing into rounds to serve.