From the archives:
4 chicken breasts
4 slices bacon
4 slices cheddar cheese
1 cup fresh baby spinach
½ cup diced jalapenos – fresh or jarred
Large frying pan with lid
Preheat oven to 350 degrees and arrange the rack so it’s in the middle of the oven.
Heat the large frying pan over medium-high heat. Set the lid off to the side.
In a small bowl or dish, cover the toothpicks in a small amount of water so they do not burn during the cooking process.
Using a knife, carefully butterfly each chicken breast without cutting it all the way through. It should be able to fold open easily.
Tear each slice of cheese in half. Lay each halve onto each side of the open chicken breast.
Grab a small handful of spinach and layer the leaves on top of one of the sides with cheese. Lay them down so that they are tidy and wont fall out when you fold the chicken back together.
Fold the chicken back together making sure that the cheese and spinach doesn’t fall out. Take one slice of bacon and carefully wrap it around the breast, pull it tight as you wrap it around. Secure each end with a toothpick.
Once the pan is hot, place each wrapped chicken breast into the pan. Cook until it starts to brown and then carefully flip it over using the tongs. Continue to cook until all sides are nicely browned. Remove from heat.
Add the sliced jalapenos to the pan. You can lay them on top of the chicken or sprinkle them throughout the pan. Put the lid on.
Place the covered pan in the oven and bake for 10-15 minutes, or until the chicken is no longer pink.
When the chicken is cooked through transfer to a serving dish. Remove the toothpicks and enjoy!