Spinach & Ricotta Stuffed Chicken Breasts wrapped in Turkey Bacon

*serves 2 (2 rolls each) OR 4 (1 roll each)
=427 calories per serve
(C15g |F15g | P60g)
  • 5 ounces (1/2 packet) fresh baby spinach leaves
  • 125g low fat ricotta cheese (or Greek Yoghurt)
  • 80g shredded cheese of choice (I used mozzarella)
  • 2 cloves garlic
  • 400g boneless/skinless chicken breast (sliced into 1/2 inch in thickness)
  • 2 slices turkey bacon
  • parsley (fresh or dried)
  • 20g grated parmesan cheese
  • salt & peper


  1. Preheat oven to 375F (190C)
  2. Slice chicken in half horizontally and then pound chicken breasts until approximately 1/2 inch in thickness
  3. Place spinach leaves into a microwave safe bowl and heat for 1 minute
  4. Stir and heat again for a further minute until leaves have wilted
  5. Remove from microwave and stir in ricotta (greek yoghurt), created cheese, parmesan, garlic, salt and pepper
  6. Lay chicken breasts out onto parchment paper and spoon the spinach mixture onto each one
  7. Roll the chicken- you can use toothpicks to keep them in place, or simply nestle until they sit on their own
  8. Wrap each breast in turkey bacon
  9. Place into a shallow baking dish and place in oven
  10. Bake covered with aluminum foil for 20 minutes then remove foil and increase heat to 500F (260C) for a further 10-15 minutes until bacon becomes brown
  11. OPTION: broil for an additional 5-10 minutes (instead of increasing heat) to make the bacon crispy!
  12. Remove from oven and serve with your favorite sides: jacket potatoes, asparagus & zucchini!
  13. Eat & enjoy.
  • jacket potatoes
  • steamed greens
  • coloured vegetables
  • mashed potato 
  • pasta