Chicken stuffed with spinach, cheese and wrapped in bacon
Chicken, bacon, cheese, spinach, garlic and butter. Need I say more?
4Free range chicken breasts
2 cups (450g)Fresh spinach
2Garlic cloves, minced
1/2 cup (80g)Dry curd cottage cheese (Twarog)
4Bacon slices (rashers)
1 tablespoon Extra virgin olive oil (for greasing)
Preheat the oven to 200°C Fan, 220°C electric, gas mark 7 or 420°F.
Wash and dry the spinach.
Melt the butter in a frying pan on a low heat and add the spinach and garlic. Sauté for a few minutes until the spinach is wilted.
Add the spinach to the dry curd cottage cheese and mix well. Season with salt and pepper.
Place the chicken breasts between two sheets of cling film. Cover completely and wrap up the ends of the cling film. Using a meat tenderiser, flatten the chicken breasts as much as possible.
Next, place one quarter of the spinach and cheese mixture on each chicken breast and roll the breast with one hand while wrapping a bacon slice around it with the other hand. Secure with a long skewer or with twine.
Bake in the oven for roughly 40 minutes until the chicken is completely cooked through. I recommend checking the chicken’s internal temperature with meat thermometer for safety.