These Bacon Wrapped Stuffed Chicken Breasts with spinach and goat cheese look fancy but are actually pretty easy to make.
This week both of my boys are at my youngest one’s preschool for a few days since they are doing a camp for bigger kids too. That means four days to myself! I’m not sure I’m being as productive as I should be, but I’m definitely savoring the silence. I’m mostly catching up on blogging and cleaning, but I hope to squeeze in a pedicure at some point.
What would you do with four days alone? Would you clean the house, read a book, go shopping? Maybe you would cook! I actually made these chicken roll ups last week but didn’t have a chance to write the recipe since I was busy with the boys.
This chicken recipe looks fancy but is pretty easy to make. Just the title makes me hungry because it has so many of my favorite ingredients! Serve this up with some rice pilaf and sliced tomatoes, and you have a right tasty dinner. These photos will walk you through it, and the full instructions are in the recipe below.
Bacon Wrapped Chicken Roll Ups with Spinach and Goat Cheese
This elegant chicken entree is actually pretty easy to make, looks beautiful, and tastes delicious!
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 4 thin boneless, skinless chicken breasts
- 3 ounces fresh goat cheese
- 2 cups baby spinach leaves
- 4 cloves garlic minced (optional)
- 4 slices center-cut bacon
- seasoned salt
- freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F. Cover baking sheet with aluminum foil and spray with cooking spray.
- Lightly sprinkle seasoned salt over one side of each piece of chicken. Spread about 2 tbsp. goat cheese over each seasoned chicken breast.
- Place a layer of baby spinach leaves over the goat cheese. Sprinkle a little more seasoned salt over the spinach.
- Roll the chicken tightly. Poke a toothpick through the seam to keep the chicken rolled. (Don’t forget to remove the toothpick before serving!)
- Place chicken roll ups seam-side down the prepared baking sheet. Sprinkle chicken once more lightly with seasoned salt, and then lay bacon over the top.
- Bake at 375 degrees for 35-45 minutes, until center reaches 165 degrees F. (A probe thermometer is strongly recommended for this recipe to make sure the chicken is cooked through.)
- Prep Time: 15
- Cook Time: 45
- Category: Main
Want more bacon-wrapped goodness? Try these!
Susan the Farm Quilter says
What a lovely recipe! I am making the dinner for my stepson’s wedding rehearsal (50 people) and you may have just changed the menu with this recipe!! Do you know if it is possible to freeze these just before the cooking step? Or would that ruin the cheese and spinach? This would be so much more elegant then the lasagna I was going to make!
Andi Gleeson says
Hi, Susan! I haven’t tried freezing it, so I would try making a couple just for yourself and testing it out. I don’t want to say yes or no when you are going to be using the recipe for such an important event. Thanks so much for thinking of me. I hope the rehearsal dinner goes beautifully. I would be so nervous cooking for 50!
Cory Spackman says
This looks wonderful, Andi. I make a version of this that you might enjoy.
1. Pound out the chicken a little thinner
2. Stuffing: Fresh bread crumbs, homemade broth of some sort (chicken, turkey, shrimp, lobster), finely diced garlic, tarragon, mache, rosemary, marjoram, lemon zest, goat cheese, salt n’ pepper
3. Wrap with bacon (crisscross style), truss with butcher’s twine, and vertically to keep it all together)
4. Grill, indirectly, for about an hour or so
Makes for a great presentation in backyard garden parties. Thanks for all the great recipes! I’ve bookmarked your site (it’s among other great sites: SeriousEats, One Man’s Meat , RelishingIt
Andi Gleeson says
Cory Spackman!? How the heck are you! It’s nice to hear from you. Your fancier chicken rolls sound delicious too. I hope you are doing well!
Krista @ joyfulhealthyeats says
OMG! I am literally drooling over here! I love goat cheese! What a great idea to stuff the chicken with that and spinach. Totally gonna try this! Thanks Andi!
Andi says
Hi, Krista! I was looking back at this recipe last night and saw that I never replied to this comment! I’m sorry about that and just wanted to send a belated thank you :)
Tanya Schroeder says
My 3 were at art camp this week. I have had two hours a day to myself and it’s been bliss! Although I didn’t do anything except blogging. Still have time to squeeze in a pedicure! Andi, these looks soooo amazing! I don’t do stuffed chicken enough. I love the spinach and the goat cheese together!
The Weary Chef says
Thanks so much, Tanya! That’s great that you are getting a break this week too. It’s especially nice when they can all go to the same place so you aren’t driving all over town to different camps. Next week both boys are home all week again, so I need to come up with more activity ideas.
Leslie Lambert says
I need to save this for a weeknight meal idea…YUM! This would be perfect to link up to my Create It Thursday post…it’s live now!
The Weary Chef says
Thanks, Leslie! I will try to stop by a little later. I appreciate the invitation :)
Julie @ This Gal Cooks says
These are just made of WIN, Andi! I really need to try goat cheese since I am steering clear of dairy from cows. I’ve probably had it before and didn’t even realize it. Pinning this. Have a great weekend!
★★★★★
The Weary Chef says
Thank you, Julie!! That would be great if you could tolerate goat cheese! I didn’t know it might just be cow’s milk that was causing you trouble. I LOVE goat cheese. It’s kind of tangy and creamy and all around good.
Liz says
yum! Those are some bang-up ingredients, then you put them all in the same dish and wham–that’s good stuff.
Also love seeing the rooster glass again. It holds cocktails AND pounds chicken breasts. Nice :-)
How long are they gone each day? I find myself frittering time away when I’m alone in the house. Something about not wanting to spend precious quiet time doing anything that even hints of responsibility or duty. Enjoy your quiet time!
The Weary Chef says
Thanks, Liz! I’m not proud to say that I mostly squander my time off in front of my computer, forcing myself to do at least a little housework during the day. The kids are at school for 6 hours, and it’s gone in a flash! I need to work on being more productive (on something besides The Weary Chef).