Bacon Wrapped Chicken Breasts Stuffed with Sicilian Greens

By Marge Perry & David Bonom
The salty sweet combination is irresistible—as is the savory bacon “cloak”!
  • Course: Entrée


  • baby spinach
  • bacon
  • balsamic vinegar
  • Boneless
  • skinless chicken breast halves
  • dijon mustard for serving
  • drained capers
  • Extra Virgin Olive Oil
  • garlic clove
  • Golden Raisins
  • Grated parmesan cheese
  • ground black pepper
  • Pine nuts
  • Salt


  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
  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
  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.