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Goat Cheese, Spinach, and Pepper Stuffed Bacon-Wrapped Chicken

Course: Main Course
Cuisine: Italian
Servings: 6 servings


  • 6 chicken breasts
  • 1 lb soft goat cheese
  • 5 cups fresh spinach stems removed
  • 5 bell peppers
  • 18-20 strips bacon
  • 2 tbsp garlic minced
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • ¾ tsp garlic powder
  • 2 tbsp olive oil divided
  • 3 cups broccoli optional


  • Preheat oven to 425F.
  • Toss broccoli (if using) in salt, black pepper, and 1 tbsp olive oil.
  • Core and halve peppers lengthwise. Lay peppers and broccoli (if using) on two baking sheets, pressing the peppers down so they lay relatively flat.
  • Roast vegetables for 20-25 minutes, or until they have begun to brown.
  • Remove and set broccoli aside (it’s done). Slice roasted peppers into strips.
  • In a large bowl, combine sliced roasted peppers, spinach, goat cheese, garlic, oregano, basil, parsley, and remaining 1 tbsp olive oil. Mix with your hands until all ingredients are mixed and the spices have evenly distributed throughout the filling.
  • Slice each chicken breast from the side, taking care not to cut any in half, so that a “pocket” forms.
  • Add ¾-1 cup filling to each “pocket”, depending on the size of your chicken breasts.*
  • Wrap 3-4 strips of bacon tightly around each chicken breast, tucking the ends underneath. **
  • Lay each assembled chicken breast on a baking sheet. Sprinkle 1/8 tsp garlic powder and a pinch of salt onto each.
  • Bake at 425F for 15 minutes. Flip and bake for an additional 20 minutes.
  • If desired, flip again and broil on high for 3-4 minutes, or until the bacon begins to crisp. Serve with previously-roasted broccoli or your side of choice!


  • *Don’t worry if it looks like your filling is spilling out. The bacon helps keep everything inside, and when the spinach wilts in the oven it will be less bulky.
  • **If you need to, you can use toothpicks or broken soaked skewers to hold everything together, but I had no problem because I opened a fresh package of bacon that was still very pliable. If you’re using bacon with solidified fat, you might need these extra tools.