Thursday, June 21, 2012

What's for dinner? Bacon Wrapped Chicken Breasts with Bok Choy 白菜填塞的培根雞胸肉


Once again, I'm posting a photo that I grabbed from the Internet. I forgot to take a picture of the finished product after I cooked it…I must have been too hungry!

Chicken stuffed with Spinach and cheese



4 boneless skinless chicken breasts
2~3 cups bok choy 
[or spinach]
4 cloves garlic, minced 
4 oz. light cream cheese [or ricotta]
⅓ cup parmesan cheese
4 slices bacon
1 tablespoon oil

Italian seasoning


Remove the leaves from the bok choy.

You can use the stems in a salad, or with a dip as an appetizer.


Add oil to the pan and cook the garlic until fragrant.

Add the bok choy leaves and cook until limp.

Set aside to cool.

Slice the chicken breasts along one side and open like a book.

Place the breasts between wax paper or plastic wrap and pound to ¼ inch thickness.

Add the cream cheese and parmesan cheese to the bok choy and garlic.


Spoon some of the mixture into the center of each open chicken breast.

Roll up the filled breasts, then sprinkle with Italian seasoning.

Wrap a bacon strip around each breast.



Cook at 175°C (350°F) for 25~35 minutes or until done.

I served it with rice and salad. Yum!




Recipe is from


Shuo said...

They look really nice. Is it your own creation?

Steve said...

No, this recipe is from the Internet. The original called for spinach and ricotta cheese, but since I didn't have those I substituted bok choy and cream cheese.

Nevertheless, it tasted pretty good :-)