This recipe can be great for when you have company- it looks impressive but ir surprisingly easy, and to top it off, it's pretty un-mess-up-able. It's also versatile- you can try it with different leafy greens, different cheeses (if you do cheese), you could wrap it in pancetta, you get the idea.
4 chicken breasts
2 oz Kerrygold Blarney Castle cheese, cut into 4 pieces
1 bag (12 oz?) baby spinach
2 garlic cloves, chopped
8-12 slices of bacon, depending on how large your chicken breasts are
-Start by sauteeing the spinach with the garlic until it wilts; set aside on a piece of paper towel to absorb excess moisture.
-Butterfly the chicken breasts so they open up flat, season with a little salt & pepper
-Divide spinach and cheese between the chicken breasts, and close them back up
-Wrap each piece of chicken in bacon. Usually 2 slices per chicken breast works for me
-Lay chicken seam side down on a baking sheet, and bake at 375 for about 25 minutes
-If you want to crisp up the bacon, stick the pan under the broiler for a few minutes after baking
-Serve with a sexy side dish, or cold over salad