In our line of new fun experiments we decided to wrap some super yummy ingredients into some chicken and bacon! We spent about 10 minutes looking at the specialty cheese case at Smith’s. I wanted something different, and that would melt really nicely. We decided on some Kerrygold Blarney Stone cheese. It says it’s a soft white gouda style cheese. This dinner was so yummy.
Lately I feel like I’ve just been looking around the spice rack and throwing a few things together and I’ve been pretty happy with the results! If you don’t randomly have a spice rack with Herbs De Provence it usually includes savory, marjoram, rosemary, thyme and oregano.
- 2 Chicken Breasts
- 4 Strips Bacon
- 4 Cloves Garlic, minced
- 2 Tbsp Herbs de Provence
- 2 tsp Salt
- 2 tsp Onion Salt
- 1/2 Cup Spinach
- 6 Asparagus Stalks
- 4 oz Gouda, thinly sliced- We used Kerrygold Blarney Stone cheese
Preheat oven to 400 degrees
Butterfly each chicken breast and pound thin with a mallet. Season the inside with the garlic, herbs, salt, and onion salt. Lay down the spinach leaves in a single layer, lay the cheese on top. Trim the end of the asparagus so that it’s just barely longer than the chicken.
Lay the asparagus at the end of the chicken and carefully roll the chicken up around the asparagus. Wrap the bacon around the chicken, skewer in place with toothpicks if necessary.
Spray a cooking sheet with cooking spray. Place chicken on the baking sheet and bake for 30 minutes. Make sure your chicken is 165 degrees. If your bacon is still pink turn on the broiler for 5 minutes and you will have some nicely cooked bacon.
We had some of our new favorite garlic cheesy smashed potatoes.