This Rachel Ray recipe was a cinch to make and really yummy. Casey especially loved it! I served it with mashed potatoes and Rachel Ray's green beans.
2 pieces boneless, skinless chicken breasts
2 to 3 oz blue cheese crumbles
A few arugula leaves, chopped
A few spinach leaves, chopped
4 slices bacon
Preheat oven to 425.
Using a small, sharp knife, cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper.
Combine the cheese with the arugula and spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.