Turkey Bacon Wrapped Chicken Breasts


    • 4 medium boneless, skinless, chicken breasts - or about 3 pounds total
    • 12 slices turkey bacon
    • 8 slices gruyere cheese
    • 4 Tablespoons olive oil - divided
    • 4 cloves garlic
    • 6 cups spinach
    • salt and pepper - to taste
    • 2 cups cherry tomatoes - halved

Nutriton Facts

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  • Calories 544
  • Fat 44g
  • Cholesterol 103mg
  • Carbohydrates 7g
  • Sugar 2g
  • Protein 31g
  • Estimated values based on one serving size.

Cooking Instructions

  1. 1Preheat oven to 375 degrees.

  2. 2In a medium saucepan, heat one tablespoon olive oil to medium heat. Add garlic and sauté for 30 seconds or so. Add spinach and stir for about a minute. Remove from heat.

  3. 3Take the chicken breasts and remove visible fat and pat dry. Butterfly them open so that there is more surface area.

  4. 4Place one breast at a time on cling wrap (saran wrap works fine too) and place another piece on top. Pound the breasts on both sides (flipping it while in the wrap) to make them thinner. Season with salt and pepper.

  5. 5Place two slices of gruyere cheese down the middle of each breast. Spoon 1/4 of the spinach and garlic mixture over the cheese. Carefully wrap each breast so that the mixture stays in the middle.

  6. 6Lay three pieces of turkey bacon on a cutting board. Place one breast on the middle of the bacon and wrap the bacon around the rolled breast. Repeat for each of the four breasts.

  7. 7Using the same sauce pan over medium high heat, add two tablespoons of olive oil. Place two of the wrapped chicken breasts in pan and cook on each side for 2-3 minutes, searing the bacon and giving it a nice dark color. Repeat with the remaining two breasts.

  8. 8Place the turkey bacon wrapped chicken breasts in a sprayed casserole dish.

  9. 9Slice the cherry tomatoes and place on top and around the wrapped chicken breasts. Season with salt and pepper.

  10. 10Bake for 25 - 30 minutes, or until a meat thermometer reads 165 degrees