This recipe comes from another lovely lady at RWoP known as Hoopfinity! Her profile name is creative just like her dishes. After checking out her blog I realized we have a lot in common. She use to work as a trainer and even taught martial arts,and is now a stay at home mom. I use to work as a physical therapy aid before deciding to stay home with my two boys. I studied martial arts for 4 years, repeatedly got my but kicked too unfortunately, since I lack her incredible skills. She like me, also enjoys balance, trying to eat healthier dishes but doesn't throw out the bacon with the bath water lol. She enjoys staying fit, as do I, and is involved in hoop dance, which is how she got the name Hoopfinity. Well I can dance, but there is no way I could hula hoop too at the same time. I can barely do it at all. So I give this woman a lot of credit for being a wonderful athlete, a great cook, and an amazing role model for her young baby boy.
Hoopfinity you are surly making me crazy with this Bacon Me Crazy Stuffed Chicken Breasts. Chicken can if not prepared well be lacking in flavor and dry. Well these breasts couldn't possible be either since they are not only filled with a delicious stuffing but wrapped in bacon, giving you lots of flavor and moisture to keep the chicken nice and juicy. Hoopfinity has an amazing food blog too and some great celebrity pics of her with some amazing chefs. She has been busy with a cooking contest called Aetna Healthy Food Fight and was selected as a finalist for San Diego. Which comes at no surprise because this girls got some chops in the kitchen. For more info check out the link below to her blog.
Here is what Hoopfinity had to say about her Bacon Me Crazy! Stuffed Chicken Breasts;
- "OK, NEXT WEEK I'll start with the healthy recipes! This one is just too delicious with the real deal! When I was a kid, my dad always made Thanksgiving stuffing with lots of ground sage. I remember the whole house smelling of its sweet aroma! The stuffing in these tasty chicken breasts is a similar, spinach and Philly based version. I hope you really like them. "
- Prep time: 15 minutes Cook time: 30 minutes
- Total time: 45 minutes Servings: 4
- 2 large chicken breasts
- 1 12 oz. package of bacon
- 1 10 oz. package frozen chopped spinach
- 4 ounce(s) of Philadelphia Cream Cheese
- 1/2 cup(s) of bread crumbs
- 1 8 oz. package of white or button mushrooms, finely chopped
- 1/2 tsp. of garlic powder
- 1/2 tbsp. of Ground Sage
- 2 tbsp. of Olive Oil
I too love sage, and it is certainly a staple in my kitchen at Thanksgiving time from the dressing to the turkey. Speaking of turkey, if you are not planning on making an entire bird this year, try this recipe substituting turkey breast for the chicken and using a leaner turkey bacon to roll the breasts in.
- Place the frozen spinach in a strainer and thaw using warm water. Drain excess water and set aside.
- In a large skillet, heat 1tbsp. olive oil. Add the mushrooms and cook on medium heat until most of the water is absorbed, about 7 minutes.
- Add the spinach, bread crumbs, sage, garlic powder. Stir until combined and continue to cook on medium heat for another 3-4 minutes. Season with salt and pepper to taste.
- Turn off heat and fold in Philadelphia Cream Cheese until mixed in completely.
- Butterfly the chicken breasts and cut through completely, leaving 4 separate pieces.
- Place 2 strips of bacon on the bottom of a roasting pan. Place one of the chicken breasts lengthwise over the bacon slices. Repeat with the other three pieces.
- Spoon about 1/4 cup of the stuffing into the center of each chicken breast. Roll the chicken and bacon over the stuffing, using the ends of the bacon strips to seal the chicken breasts (if needed you can also use a toothpick).
- Place the chicken with openings facing down on the roasting pan. Cook them in the oven for about 25-30 minutes at 400 degrees, until the chicken is cooked through and the bacon is browned.
- For darker, crispier bacon: Cook in oven for about 15 minutes, just until the chicken is cooked through. Remove them from the oven and heat the remaining olive oil in a skillet. Fry each breast on high heat for about 3 minutes on each side. Remember to remove any toothpicks (if you used them) before serving. ENJOY !
Thanks again Hoopfinity for sharing your great bacon dish with us. I also adore your beautiful aprons you have for sale on your blog. I can hardly sew a button back on, so again you amaze me with your multi talents.