Bacon and cheese make everything better, right? The secret to this dinner is that the spinach inside of the chicken breast was cooked in rendered bacon fat, so there is lots of bacon taste. I think that spinach, bacon and gorgonzola are a robust combination of flavors, and the ingredients are perfect for stuffing inside of a chicken breast. This is an easy weekday meal that isn't boring.
Total time: 1 hour (active time 20 minutes)
Serves: 2
You will need:
2 slices of Bacon (I used thick cut)
½ pound of fresh Baby Spinach
2 large Chicken Breasts
¼ cup Gorgonzola
1 Egg
¼ cup Flour
¼ cup Italian Breadcrumbs
1 tablespoon Olive Oil
Step 1:
Dice the bacon and then heat it a skillet over medium low heat for 3 minutes, until the fat melts. Then add the spinach. Stir and cover the skillet with a lid. Stir again after 2 minutes. Once the spinach has wilted and cooked set aside and let cool.
Step 2:
Trim any fat off of the chicken breasts. Then carefully cut horizontally halfway through the chicken breast. Divide the spinach bacon mixture and stuff it into the chicken breasts. Then divide the cheese and layer over the spinach. Press the chicken breasts back together.
Step 3:
Gather 3 shallow bowls for the egg, flour and breadcrumbs. Lightly beat the egg. First dredge the chicken in the flour - this is an important step that will help the breadcrumbs stick on the chicken. After the flour dunk the chicken breasts in the egg, and finally in the breadcrumbs.
Step 4:
Heat the olive oil in a skillet over medium heat. Add the chicken and cook for about 4 minutes per side, until browned. Then bake at 300 degrees for 40 minutes, until the chicken reaches 165 degrees.
