RECIPE: Bacon-Stuffed Chicken Rolls

Easy enough for an everyday meal, but elegant enough to delight dinner guests. 

Ingredients:

•  2 packages Ramstead boneless chicken breasts, pounded thin
• 1 lb Ramstead bacon, or shoulder bacon cut into pieces about 1 inch long
• ~1/4 lb spinach or greens of choice
• 4 oz package of cheese, crumbled: soft goat, blue cheese or feta work well
• Paprika

Instructions:

1. Spray or grease a large oven-safe pan.
2. Preheat oven to 350°F.
3. Fry bacon pieces until crisp, set aside and reserve drippings.
4. Pound chicken breasts until evenly flat and thin. This is best done using a kitchen mallet.  If you don't have one, use a large, full water bottle or a rolling pin instead. 
5. Lay out the pounded chicken breasts and cover with thin layer of greens.
6. Sprinkle with bacon pieces and cheese crumbles.
7. Roll jellyroll style and secure with toothpicks.
8. Baste with bacon drippings and dust with paprika.
9. Bake uncovered approximately 25 minutes, until you reach an internal temperature of 145-150°F.
10. Enjoy!

Pounded chicken and toppings, ready to roll.