Ingredients

• 2 chicken breasts, boneless-skinless (Free Range)
• 1/4 teaspoon black pepper
• 4 -5 ounces blue cheese, crumbles
• 1 1/2 cups spinach leaves, chopped
• 2 slices bacon (by Beeler's Gluten Free)
• 1/2 cup mushroom, sliced & sauteed
• 1/2 teaspoon garlic, minced
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat oven to 425 degrees F.

2. In a Medium Sauté Pan, place the Olive Oil and slightly heat up then add the Mushrooms in, then Minced Garlic. Cook for 3-4 min or until they lightly start to brown. Place Mushroom and Garlic in a Bowl and add in the Chopped Spinach. Fold Mixture together, and allow to cool.

3. 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 Pocket. Season the chicken with pepper. Combine the Blue cheese with the Spinach and Mushroom Mix and stuff the breasts. Then 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.

4. By: Chef Travis W. Holland.