A classic revisited plus a new blogger to follow

*UPDATED*  posted wrong link last week.

We were revisiting old recipes last week and found a favorite of ours from a few years back.  This was a Rachel Ray recipe for chicken breast stuffed with blue cheese, spinach, arugula and then wrapped in bacon.  While my hubby was making this our daughter was posting this to her Instagram and blog.  She is a Nutrition major studying to be a Registered Dietitian and has created a great little following for her tips and recipes.  If you are on Instagram following @theroardtobeingandrd.

Here is what Dinner looked like before heading to the table.  If someone doesn’t like blue cheese, you can substitute cheddar or brie.  Experiment, because true cooking is taking a recipe and making it your own.


4 pieces boneless, skinless chicken breasts

Black pepper
4 to 5 ounces blue cheese crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon


Preheat oven to 425 degrees F.
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 arugula and baby 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.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-blue-cheese-stuffed-chicken-green-beans-and-smashed-potatoes-with-green-onions-recipe.html?oc=linkback

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