Thursday, December 13, 2012

Stuffed Chicken Breast

I haven't been cooking anything new lately. Actually I've been pretty much avoiding the kitchen, trying to prepare the simplest meals possible. Today, I decided to try something new, and I must say I found it very tasty.

3 boneless chicken breast halves pounded thin
1 cup spinach (I used canned)
3 cloves garlic, minced
3 slices bacon
mozzarella cheese
salt and pepper

Pound your chicken breasts between two cellophane sheets 'til thin, but not falling apart (as I did). Season with salt and pepper. Set aside.

Mince your garlic and mix it into the spinach.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Sprinkle with mozzarella cheese. Roll up chicken to enclose the spinach and cheese, then wrap each chicken breast with one (or two) slices of bacon. Secure with toothpicks, and arrange in a baking dish. (I couldn't find the toothpicks, so I used skewers).

Bake uncovered for 35 minutes in the preheated oven, then  use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.


  1. Yes Kearby, it was. Thanks for stopping by.

  2. Hi Ivonne, my name is Maria. I think the first comment I did was lost so I will post it again. I love all your recipes, so much that I would like to featured some on my blog, but giving the link back and the full credit to your site and name, as the original source, as I always do with everything I publish. Please, feel free to contact me and let me know. Thank you very much for your time, kind consideration and for the excellent recipes you bring to us.

  3. Hi Maria, yes please feel free to feature whichever you like. Thank you for asking, and thank you for stopping by.

  4. Thank you very much Ivonne, I will be here to drop some comments often.

  5. Hi Ivonne. Thanks for all those wonderful recipes that you bring to us. This one is completely amazing, I love it. I really wish a Merry Christmas for you and your family.

  6. Hi Ivonne,
    I'm with - and am hoping we can interview you on your blog and cooking Cuban food in the Midwest. Can you contact us at

    Your recipes look amazing and we are definitely fans over here since we discovered your blog!


  7. Hi Ivonne, happy New Year! I know what you mean about not going in the kitchen much or making anything new. I just made stuffed chicken not too long ago before that it has been forever. I always have a bag of chopped spinach in the freezer to use in dishes like this. Never tried it with the bacon before, thanks for the idea!

  8. Hey Lyndsey, Happy New Year! Everything is better with bacon. :)

  9. Hi Ivonne.

    I came to your blog after searching for bollitas, and can't wait to give them a whirl. I live in SoFla, so Cuban food is very near and dear to my heart. Your blog has inspired my weekly dinner party theme for this week, so thanks!

    I noticed on your bollitas post that you mentioned having trouble finding chorizo. I have expanded into many Mexican dishes, and make my own chorizo (not the smoked spanish style). The stuff we get here is loaded with offal...did you know that by law sausage can contain up to 50% fat and offal? Gross. So, I buy pork butts and grind them, usually I make about 6 lbs. of breakfast sausage & 2 lbs. of chorizio. Here's a great site with formulations for just about any sausage you'd care to make:

    I also have a blog, Blonde Gator:

    I occasionally do food blogging (it started as a travel blog when we drove from SoFla to Costa Rica and back). See my "Food" page. Lately I've been quite into Mexican fare, but my foodie pal & I do theme dinners (you might enjoy the Asian Braised Pork, Anne Burrell's recipe, it rocks).

    Thanks again for the inspiration, and the recipes. Can't wait to see what you blog next.

    P.S. Regarding "leftover fat" (from your pork roast)....I ALWAYS save my leftover fat, from beef, pork, and chicken. I freeze it in ice cube trays. Pork fat for tamales, Beef fat for the most delicious sauted mushrooms you've ever had, and chicken fat for almost anything.