Bacon Wrapped Stuffed Chicken, Green Beans and Smashed Potatoes

I saw Rachael Ray make Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes awhile ago. I printed out the recipe but just hadn't gotten around to making it. Tonight seemed like a good night to try it since I had more time in the kitchen and the results:


... were sensational. We both cleaned our plates and probably could have had seconds. I ended up making a few modifications because SP is going through a no-blue-cheese phase. I've posted my modifications below. I really liked the way the bacon got crispy without burning:


This is a meal I will definitely be making again.

Bacon Wrapped Stuffed Chicken, Green Beans and Smashed Potatoes
Modified from Rachael Ray

4 pieces boneless, skinless chicken breasts
Black pepper
4 to 5 ounces blue cheese crumbles (I used 4 ounces cream cheese, softened)
A handful arugula leaves, chopped
A handful baby spinach leaves, chopped
4 slices bacon (I used 8 slices because the chicken breasts were large)
2 pounds baby potatoes, halved (I used regular potatoes cut into chunks)
Salt
1 pound green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced (I didn't make the beans this way)
Leaves from 4 fresh thyme sprigs (I didn't use)
3 tablespoons extra-virgin olive oil, divided (I didn't use)
4 scallions, finely chopped, whites and greens (I didn't use)
1/4 cup chicken stock (I didn't use)

Preheat oven to 425 degrees. 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. Combine the cream cheese with arugula and baby spinach, season with salt and pepper and stuff into the breasts. Wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 25 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. (I added 6 cloves of garlic to the potatoes as well). Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender. Drain and mash. (I used maybe 2 ounces cream cheese, 2 tablespoons butter, milk, salt and pepper).

Bring 1-inch water to a boil. Trim beans. Salt water and add beans. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper. (I cooked the beans but didn't add the tomatoes, etc. I just seasoned them with a little butter, salt and pepper).