Bacon Wrapped Chicken Breasts Stuffed with Sicilian Greens

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Course:




  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 3 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 1 teaspoon drained capers , chopped
  • 4 cups baby spinach, coarsley chopped
  • 1 teaspoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • 4 (6-ounce) boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 12 slices bacon
  • Dijon mustard for serving, (optional)



  1. Preheat the oven 425°F.
  2. Heat the oil in a large nonstick skillet over medium. Add the garlic and cook, stirring, until fragrant, about 45 seconds. Stir in the raisins, pine nuts and capers; cook 1 minute. Add the spinach and cook until wilted, 2 minutes. Stir in the vinegar and cook 30 seconds. Remove from the heat and stir in the cheese; let cool 5 minutes.
  3. Using a sharp, thin-bladed knife, cut a pocket in each breast half by making a slit in the thickest side of the breast. Work to make the pocket as large as possible without cutting through the skin. Season the chicken inside and out with the salt and pepper. Fill each pocket with the filling, about 3 tablespoons in each. Wrap each chicken breast half with 3 bacon slices, slightly overlapping each slice; secured bacon with toothpicks if desired. Place chicken on a large baking sheet.
  4. Roast chicken until an instant read thermometer inserted into the thickest part of the breast registers 165°F, about 28-30 minutes. Transfer to a cutting board and let chicken rest about 3 minutes. Cut chicken crosswise into 1/2-inch thick slices. Serve with Dijon mustard if desired.