BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED
POTATOES WITH GREEN ONIONS, Rachael Ray, 30 Minute Meals/Cordon Who?, Food
Network, Chicken Breasts, Blue Cheese Crumbles, Arugula, Baby Spinach, Bacon, Baby
Potatoes, Green Beans, Tomatoes, Thyme, Olive Oil, Scallions, Chicken Stock
Recipe courtesy of Rachael Ray

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings

Ingredients

Directions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
  4. Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
  5. Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
  6. Serve chicken with green beans and potatoes alongside.