Bacon-Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions


  • 4 pieces boneless, skinless chicken breasts
  • Black pepper
  • 4-5 ounces blue cheese crumbles
  • A handful arugula leaves from bulk bins, chopped
  • A handful baby spinach leaves from bulk bins, chopped
  • 4 slices bacon
  • 2 pounds baby potatoes, halved
  • Salt
  • 1 pound thin green beans
  • 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
  • Leaves from 4 fresh thyme sprigs
  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 4 scallions, finely chopped, whites and greens
  • 1/4 cup chicken stock


Preheat oven to 425°F.

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 20-22 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-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons EVOO, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

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