Bacon-Wrapped Chicken Roulade with Habanero Peppers

Here is a fun and tasty dish of chicken breast pounded flat, seasoned, then stuffed with a mixture of cheeses, spinach and habanero peppers, and lastly wrapped in bacon and cooked to perfection.

Ingredients

• 8 ounce chicken breast
• ¼ cup chopped spinach
• 2 cloves garlic, chopped
• 2 habanero peppers, seeded and chopped
• 2 ounces shredded Parmesan cheese
• 1 teaspoon chili powder
• Salt and pepper to taste
• 3 strips bacon
• Olive oil as needed

Cooking Directions

• Set the chicken breast between 2 pieces of parchment paper and pound flat to about 1/8” thin, or thinner without tearing the meat.
• Season with salt, pepper and chili powder.
• Set the flattened breast flat and set spinach, garlic, habanero peppers, and parmesan over the top.
• Roll the chicken up to enclose the stuffing.
• Wrap with bacon slices. You can affix the roulade with toothpicks if needed, but the bacon should hold it together nicely.
• Heat a large pan to medium heat. Add a bit of oil and sear the chicken roulade 2 minutes, then roll and sear another 2 minutes.
• Reduce heat to low and cover. Cook another 8-10 minutes, or until chicken is cooked through. You don’t want any pink.
• Serve!

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