Bacon-Wrapped Stuffed Chicken


  • 4 boneless, skinless chicken breasts
  • 14 teaspoon salt
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 6 ounces baby spinach
  • 2 teaspoons dried oregano
  • 14 teaspoon pepper
  • 1 cup soft goat cheese
  • 4-8 slices thick bacon


  1. Heat oven to 400*F.
  2. Butterfly chicken by slicing through the middle to open them into two halves, being careful not to cut all the way through the breast.  
  3. Heat 1 tablespoon oil in large skillet over medium heat.  Saute onion and salt.  Cook until soft, but not brown, about 5 minutes.  Add spinach, oregano, and pepper and cook until spinach is wilted.  Transfer to medium bowl, add goat cheese, and stir until incorporated.  
  4. Divide spinach mixture between chicken breasts and fold over to enclose filling.  Wrap each chicken breast with 1 or 2 strips of bacon and secure with toothpicks.  
  5. Heat remaining oil in skillet over medium-high heat.  Saute chicken breasts until lightly browned on each side, about 6 minutes.  
  6. Transfer chicken to oven safe disk and bake until thermometer reads 165*F, about 30 to 40 minutes.  


This recipe is from Run Fast. Eat Slow. We all thought it was tasty.  I actually used 5 chicken breasts because that’s how many were in the pack.  I think there probably would have been enough filling for 6 breasts.