Chicken and bacon, you simply can’t go wrong with this delicious combination! But how about adding spinach and ricotta cheese to the mix? Even better, I’d say and this dish has it all! Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good! Are you hungry yet?
8-10 oz Spinach leaves
1/2 cup Ricotta Cheese
A pinch or two of ground Nutmeg
Salt and pepper, to taste
4 large Chicken Breast halves, skinless and boneless
12 slices Bacon
3 Garlic Cloves, crushed but left unpeeled
1 cup White Wine
1/4-1/2 cup Heavy Cream
Preheat the oven to 400 F.
In a large pan, cook the spinach leaves with a tablespoon of water until wilted. Drain well and let cool. Mix well with the Ricotta cheese. Season the mixture with nutmeg, salt and pepper, to taste. Set aside.
Make a horizontal slit through each chicken breast without cutting all the way through. To flatten the chicken, place each breast cut side up in between 2 sheets of wax paper or cover loosely with a piece of plastic wrap. Flatten the meat by pounding it gently yet firmly with either a kitchen or meat-pounding mallet or a rolling pin.
Divide the spinach mixture into 4 (for each chicken breast) and then spread it on one side of the chicken. Roll-up the breast to enclose it.
Lift the chicken pieces out of the pan and transfer to a serving dish. Discard the garlic cloves. If your roasting pan is stove-top safe, then pour in the wine and let it boil on top of the stove until reduced to about half. If not, just transfer whatever left-over drippings you have to a saucepan and then pour in the wine and cook until reduced. Add the heavy cream, adjust the amount to your taste preference and continue to simmer until the sauce is slightly thickened. Season with salt and pepper (and even a pinch of nutmeg), to taste. Serve the chicken sliced, with the white wine sauce drizzled over it. Enjoy!
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