Chicken stuffed with spinach, cheese and wrapped in bacon
Chicken, bacon, cheese, spinach, garlic and butter. Need I say more?
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
  • 4 Free range chicken breasts
  • 2 cups (450g) Fresh spinach
  • 2 Garlic cloves, minced
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 4 Bacon slices (rashers)
  • 2 tablespoons Butter
  • 1 tablespoon Extra virgin olive oil (for greasing)
  • Sea salt
  • Black pepper
  1. Preheat the oven to 200°C Fan, 220°C electric, gas mark 7 or 420°F.
  2. Wash and dry the spinach.
  3. 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.
  4. Add the spinach to the dry curd cottage cheese and mix well. Season with salt and pepper.
  5. 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.
  6. 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.
  7. 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.