Stuffed Chicken Breasts

This is a perennial favorite. The addition of bacon and Gorgonzola cheese makes this chicken a decadent treat.

In theory the idea of rolling a chicken breast up always sounded pretty easy to me. When I first made this recipe it proved to be a pain in the butt. I hemmed and hawed about the filling leaking out and if it would burn or dry up. I was downright angry and had that, "well I'm this far so let's just finish it and if it sucks-whatever".

Surprisingly it didn't matter at all that the filling was exposed to direct oven heat. It didn't all melt out, nor did it burn or dry up. Surprise, surprise! So while I still do not think that rolling a chicken breast up is easy, it really doesn't matter how good it is with this recipe. So prepare to get messy, get a little annoyed and then think it was 100% worth it when you eat these!

Use much more raw spinach than you think you will need, it wilts down a lot! I love the spinach sauteed in olive oil and garlic. Yum, it has side dish potential on it's own!

Wilted down to nothing! After I wilt the spinach I like to give it a few coarse chops to break up the leaves. Remember to let the spinach cool some before adding the sour cream and cheese.

You know how I just said to let it cool? Well I learned that because I didn't do that this time. In past times making this I have, but for whatever reason I didn't follow my own advice. Experiment's sake? Let's just say that... Anyway, when you add the cheese and sour cream too hot, it makes a very soupy mixture. This makes the stuffing part messier and more annoying than usual since it is dripping and running out all over. I popped the bowl in the freezer for a bit, but that really just freezes everything stuck to the edges of the bowl. So don't be me, mix cool.

It is not normally this messy, I swear. The paper towel looks kind of gross, but it made clean up a snap! And by then, I was ready to be done making this and on to eating it!

Plop these little beauties in an un-greased baking dish. (With 8 pieces of bacon, there is grease aplenty)

All done! Make sure to watch the dish every second you are broiling. Is it just me, or does "broil on high" translate to "scorch it to crumbling black charcoal"? The only way that doesn't happen when I cook is watching it like it's going to jump out of the oven and escape if I take my eyes off it. Enjoy!