Please do not be frightened by the length of the title of this recipe. It really is quite simple and pretty damn DELICIOUS. Lori and I thought it would be fun to create a recipe inspired by the ‘s Bacon-wrapped Stuffed Chicken. We just decided to put our own twist on things using goat cheese, sun-dried tomatoes, garlic and basil to create our filling. Lori also thought it would be cool to roll the chicken up into a sort of pin-wheel type creation. She’s pretty smart ;) At any rate, here is the recipe. Hope you enjoy.

1 1/2 lbs chicken breast
1 pkg bacon (we prefer nitrate free)
4oz goat Cheese
3/4c sun-dried tomatoes in olive oil
1 handful of basil leaves
2 cloves of garlic
approx 2 cups spinach
salt & pepper
Olive oil ( to coat broiling pan) or if you are really fancy–use olive oil spray

Pre-heat oven to 375.

**Grab your breasts (the chicken breasts…dirty minds) and slice them horizontally in half so that the chicken breast can be opened up like a book and layed flat on the cutting board… I think this technique is called butterflying? But, we weren’t really sure.

**After you have the chicken breasts “butterflied”, grab your meat tenderizer and pound the hell out of those things until they are about 1/4″ inch thick (we are going to roll them up later, so they need to be pretty thin ). Set aside and prepare your filling.

**For the filling, combine your goat cheese, sun-dried tomatoes, garlic and basil in a food processor and pulse until everything is whipped up into a mousse-like consistency. Disperse and spread evenly over one side of your flattened chicken breasts and top with a small handful of spinach.


**Now– the fun part– starting at one end, roll up the chicken so that it creates a pinwheel structure. We found a couple of the pieces were a little large, so we cut them in half to ensure they were cooked evenly. Wrap each chicken “roll” with 1-2 slices of bacon.


**Lightly coat a broiling pan with olive oil (or spray) and arrange chicken breast roll ups about 1/2″ apart. If you don’t have a broiling pan, a cookie sheet coated with tin foil would probably work as well (just be mindful of the drippings so they do not run over the edges). Cook at 375 for 35 minutes. Then, turn your broiler on low to get that bacon nice and crispy! Make sure you leave the oven door slightly ajar while broiling…Lori can tell you how NOT fun it is to try and put an oven fire out….yeah. Scary stuff. Anyways, Broil on low with chicken about 6″ from the heat source for 5 min, flip chicken over and repeat on other side for another 5 min.


Remove from oven, serve with a veggie and BOOM! Delicious!