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Wellness Wednesday - Healthy Eats (Bacon-Wrapped Stuffed Chicken)

I have been working toward eating better in the last six months or so.  I still haven’t been able to give up processed sugar (because it’s delicious) or carbs (because they are also delicious), but I’ve been trying to add more protein and make sure I get the proper amount of fruits and vegetables.  I’m still not always good at it, but I’ve discovered a few delicious recipes along the way.  One of the best cookbooks that I’ve discovered is Run Fast, Eat Slow.  It features recipes curated by long-distance runners and endurance athletes, and it’s helped me nourish my body while I train for marathons.  It was a great discovery.  So I encourage you to check out that cookbook, which is where this recipe comes from.  I’ve altered it a little and am cooking it in our tiny kitchen, but!  I don’t write recipes for a living (or a hobby).  So really, check out the Run Fast, Eat Slow.  Do it!

What do you need?

I used a large frying pan and a ceramic-coated cast iron Dutch oven to cook everything.

I used a large frying pan and a ceramic-coated cast iron Dutch oven to cook everything.

All the ingredients needed (minus olive oil, which I forgot to include in the picture).

All the ingredients needed (minus olive oil, which I forgot to include in the picture).

What do you do?

Chop half a yellow onion. The recipe calls for more, but I find that half an onion is plenty.

Chop half a yellow onion. The recipe calls for more, but I find that half an onion is plenty.

Add onion to frying pan with olive oil. I never measure olive oil - this is what I'm going to call a dollop.

Add onion to frying pan with olive oil. I never measure olive oil - this is what I'm going to call a dollop.

Saute onion. Measure 2 teaspoons of dried oregano.

Saute onion. Measure 2 teaspoons of dried oregano.

Mix in oregano.

Mix in oregano.

Add spinach to the frying pan. It will seem like a lot, but it cooks down. I usually add enough to cover the onions completely, and then one more small handful. (Sorry this picture is blurry.)

Add spinach to the frying pan. It will seem like a lot, but it cooks down. I usually add enough to cover the onions completely, and then one more small handful. (Sorry this picture is blurry.)

Saute until spinach has cooked down and is soft. There should be roughly equal amount of spinach and onions. If not, you can add more spinach.

Saute until spinach has cooked down and is soft. There should be roughly equal amount of spinach and onions. If not, you can add more spinach.

Transfer the mixture to a mixing bowl and let cool for several minutes.

Transfer the mixture to a mixing bowl and let cool for several minutes.

Butterfly but the chicken breasts (don't cut all the way through).

Butterfly but the chicken breasts (don't cut all the way through).

Add feta cheese to the mixing bowl (I added 6 oz - should be about equal in proportion to what's already in the mixture).

Add feta cheese to the mixing bowl (I added 6 oz - should be about equal in proportion to what's already in the mixture).

Mix in the feta cheese.

Mix in the feta cheese.

Stuff the chicken breasts with the spinach mixture. Season the chicken with salt and pepper.

Stuff the chicken breasts with the spinach mixture. Season the chicken with salt and pepper.

Enter the best part - bacon! I also use black pepper bacon, but any type of bacon works.

Enter the best part - bacon! I also use black pepper bacon, but any type of bacon works.

Wrap the bacon around the chicken breasts and secure with toothpicks. I put the toothpicks on the sides, to help with the next step.

Wrap the bacon around the chicken breasts and secure with toothpicks. I put the toothpicks on the sides, to help with the next step.

Sear chicken breasts in the same frying pan with more olive oil. Searing both sides helps lock in the best flavors.

Sear chicken breasts in the same frying pan with more olive oil. Searing both sides helps lock in the best flavors.

I put all the extra stuffing on the bottom of the dutch oven. Place the seared chicken breasts on top, and place a meat thermometer in the center of one of the chicken breasts.

I put all the extra stuffing on the bottom of the dutch oven. Place the seared chicken breasts on top, and place a meat thermometer in the center of one of the chicken breasts.

Bake uncovered at 400 degrees until the temperature of the chicken reaches 165 degrees (around 35 minutes). Tada!

Bake uncovered at 400 degrees until the temperature of the chicken reaches 165 degrees (around 35 minutes). Tada!

Because I run so much and carbs are life, we usually pair this dish with a rice or pasta side.

Because I run so much and carbs are life, we usually pair this dish with a rice or pasta side.

My husband loves this dish and requests it on a fairly regular basis, which is always nice to hear.  And, for us, it makes a decent amount of leftovers too.  Let me know if you try this one out - I want to see pictures and hear what everyone thinks!

Happy (and healthy) eating!

-A.

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