Monday, May 16, 2011
bacon wrapped blue cheese stuffed chicken
My neighbor friend Melissa cooked for our meal swap tonight. Dinner was delicious. The bacon wrapped blue cheese stuffed chicken was rich and cooked perfectly, the orzo with parsley and lemon zest was refreshing and the corn was crispy and sweet, exactly how a cob of corn should be. I'm bummed that this is the last meal swap meal she'll make for our family.
If you're a Rachael Ray fan, check out Saturdays with Rachael Ray!
bacon wrapped blue cheese stuffed chicken (Melissa got this recipe from Rachael Ray)
4 pieces boneless skinless chicken breasts
4-5 ounces blue cheese crumbles (Melissa used feta)
1 handful arugula leaves, chopped
1 handful baby spinach leaves, chopped
4 slices bacon (2 for each breast)
Preheat oven to 425 degrees F.
Using a sharp knife cut into the thick end of the chicken and make an incision (is this surgery?) reaching 2/3 the way down the breast (Note: Melissa saw the 30 minute meal show for this entree, which shows how she also turned the knife some to loosen up the incision, and then you can use your fingers to stretch out the hole too). Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20-22 minutes (for small breasts) until bacon is crispy and chicken is firm.