Bacon Gouda Stuffed Chicken
Upgrade that boring chicken breast by stuffing it with crispy bacon, melty gouda, sin dried tomatoes and spinach.
Ingredients
- 8 strips bacon
- 1 lb boneless skinless chicken breast 4 breasts
- 1 tbsp onion powder
- ½ tbsp paprika
- salt and pepper
- ¼ cup sun dried tomato pesto
- ½ cup shredded gouda
- 1 cup spinach
- 4 oz sun dried tomatoes
Instructions
- Preheat the oven to 375°
- In a large oven-safe saute pan, cook bacon until crisp.
- Meanwhile, butterfly the chicken breast by cutting it in half length-wise to open like a book. Do not cut all the way through
- Using a mallet, rolling pin, or heavy sauce pan, gently pound out the chicken so it is a consistent thickness throughout.
- Season both sides of the breasts with onion powder, paprika, salt and pepper to taste.
- Lay each breast flat and spread 1oz of the pesto on the chicken. Top one half with 2 tbsp of shredded cheese and 2 strips of bacon. Top the other half with 1/4 spinach leaves and 1 tbsp of sundried tomatoes
- Fold the chicken in half, inserting toothpicks to keep the breast folded and the filling inside.
- In the same pan used for the bacon, brown the chicken breast, about 3-4 minutes per side.
- Insert the entire pan into the oven to continue cooking, 10-15 more minutes or until the internal temperature of the chicken reaches 165°
- Allow the chicken to rest for 3-5 minutes and then serve alongside pasta, potatoes, or risotto, or over a salad