Chicken - Bacon-Wrapped, Walnut and Spinach-Stuffed Chicken

By marilyncardoza

Ingredients

• 4 ounces walnuts (about 3/4 cup), toasted, cooled and coarsely chopped
• 1 8-ounce brick Neufchatel cheese or cream cheese, softened
• 1 10-ounce box chopped frozen spinach, defrosted and well-drained
• 2 cloves garlic, finely chopped
• Salt and pepper
• Freshly grated nutmeg
• 6 pieces boneless, skinless chicken breast, breasts butterflied to open them up like a book
• 1/3 pound thinly sliced smoky bacon or speck
• 1/4 tablespoon olive or canola oil, divided

Details

Adapted from Rachelray.com

Preparation

Step 1

Preheat oven to 400°F.

Combine walnuts with soft cheese, spinach, garlic, salt, pepper and nutmeg. Season chicken with salt and pepper, and divide cheese mixture among the breasts. Close the chicken breasts over filling. Wrap the chicken with bacon or speck, slightly overlapping the slices.

Heat a heavy skillet over medium-high heat with 1 tablespoon oil and lightly brown chicken on all sides. Transfer skillet to oven and bake 15-20 minutes to cook through.