FROM THE KITCHEN
T
he restaurant at
Vue Grille & Bar
is temporarily
closed, but that
doesn't mean you can't
enjoy a fresh-cooked meal
just like one prepared by
Executive Chef Nestor Ruiz.
So, gather up the ingre-
dients – some of which you
can find HERE from Gro-
cery Curbside Pickup at
Indian Wells Golf Re-
sort – and enjoy his
recipe for Chicken Breast
Stuffed with Spinach
Blue Cheese and Bacon.
>
INGREDIENTS
• 8 slices bacon
• 4 skinless, boneless chicken
breast halves – pounded to
1/2 inch thickness
• 4 lbs of fresh spinach,
blanched & patted dry
• 4 slices of provolone cheese
• 2 tablespoons all-purpose
flour
• ⅛ teaspoon ground black
pepper
• ¼ teaspoon salt
• 2 tablespoons olive oil
>
DIRECTIONS
Step 1
Cook bacon until crisp. I
prefer to use an indoor grill.
Bacon can also be cooked
in a skillet over medium-
high heat, or the microwave
at about 1 minute per slice.
Drain on paper towels, and
set aside.
..............................................
Step 2
Preheat the oven to 350
degrees F (175 degrees C).
In a medium bowl, stir to-
gether the spinach and
diced provolone cheese.
Crumble in the bacon,
and stir to distribute.
Step 3
Lay the chicken breast halves
out on a clean surface and
distribute the spinach mix-
ture evenly onto the centers
of them. Fold the chicken
over the filling, and secure
with toothpicks. Stir together
the flour, salt and pepper on
a dinner plate. Roll the
chicken in the flour to coat.
..............................................
Step 4
Heat the oil in a skillet over
medium-high heat. Quickly
brown each piece of chicken
on top and bottom. Remove
to a lightly greased baking
dish, and cover with a lid or
aluminum foil.
..............................................
Step 5
Bake for 30 minutes in the
preheated oven, until
chicken juices run clear, and
filling is hot.
HOME COOKIN'
Vue Grille & Bar Executive Chef Nestor Ruiz shares his recipe for
Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
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