Ingredients
- tbsp olive oil
- tsp minced garlic
- oz fresh spinach
- boneless skinless chicken breast halves
- /4 cup ricotta cheese
- /3 cup grated Parmesan
- /2 tsp garlic salt
- /2 tsp onion powder
- tsp Italian seasoning
- salt and pepper
- slices thick-cut bacon
Instructions
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Step 1
I start by preheating the oven to 350°F and lightly oiling a 9x13-inch baking dish. In a skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds, then toss in fresh spinach. Stir constantly until the leaves wilt completely, then transfer to a bowl to cool. While the spinach mixture cools, prepare the chicken breasts. Slice each one horizontally almost all the way through, open it like a book, and place between plastic wrap. Pound with a meat mallet to an even 1/4-inch thickness. In a mixing bowl, combine the cooled spinach with ricotta, Parmesan, garlic salt, onion powder, and Italian seasoning until well blended. Divide this filling evenly among the chicken pieces, spreading it down the center. Roll each breast tightly, tucking in the ends to seal, then season with salt, pepper, and a bit more Italian seasoning. Wrap two bacon slices around each roll and secure with toothpicks. Arrange in the prepared baking dish and bake for 45–60 minutes, until the bacon is crisp and the chicken reaches 165°F. I let them rest for a few minutes before removing the toothpicks and serving. This step ensures the juices redistribute for moist, tender meat.