MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bacon Wrapped Blue Cheese Stuffed Chicken With Sides Categories: Poultry, Pork, Cheese, Beans, Potatoes Yield: 4 Servings 4 Chicken breasts; boned, - skinned Black pepper 4 oz Blue cheese crumbles; - up to 5 oz Handful (each) arugula and - baby spinach leaves from - bulk bins; chopped 4 sl Bacon 2 lb Baby potatoes; halved Salt 1 lb Thin green beans; trimmed 2 Tomatoes; halved lengthwise, - seeded, thin sliced 4 Fresh thyme sprigs; leaves - only 3 tb Extra-virgin olive oil; - divided 4 Scallions; fine chopped, - whites & greens 1/4 c Chicken stock Set oven @ 425°F/220°C. 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. 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. Bring 1" water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tb oil, salt, and pepper. Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tb oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute. Serve chicken with green beans and potatoes alongside. Recipe by Rachael Ray Show: 30 Minute Meals - Episode: Cordon Who? Copyright Television Food Network, G.P., All Rights Reserved MM Format by Dave Drum - 26 June 2011 Uncle Dirty Dave's Archives MMMMM