Bacon-wrapped Chicken Breasts Stuffed with Goat Cheese and Spinach

4 large chicken breasts with the fat trimmed off
4 oz goat cheese
spinach (about a handful)
12 oz thin sliced bacon
salt, pepper, garlic salt…etc to season chicken

Preheat oven to 400°. Then, take a small handful of spinach and roughly chop it up. Put the goat cheese into a small bowl and begin to soften it with a fork (you may want to microwave it for 15 seconds to make it easier to work with). Once it’s soft enough to easily mush, add the spinach, bit by bit, until you get to a ratio you like. Set aside.

Pound the chicken flat (I actually hate meat tenderizers. I prefer to use a large wooden rolling pin, or the bottom of a heavy sauce pan) and season with kosher or sea salt, freshly cracked black pepper, and maybe some garlic salt.

Spread the goat cheese mixture over one half of the chicken and fold over.

Lay three strips of bacon flat on the table and place the chicken on top of them, then fold the bacon over the sides. Alternatively, you could lay them just over the top. This will give you crispier bacon, but wrapping the meat completely seals in the juices, giving you moist, flavorful chicken.

Place the chicken on a broiler pan (put aluminum foil on the bottom pan for easy grease cleanup!) and bake at 400° for 35-40 minutes, or until bacon has crisped up a little bit.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user WIANGEL.