Bacon & Spinach Stuffed Chicken

Bacon & Spinach Stuffed Chicken


Another #lockdowndinner. Tonight it’s Bacon & Spinach Stuffed Chicken.

3 or 4 chicken breasts
1/2 cup soft cream cheese
1/3 cup artichoke hearts, chopped
1/2 cup spinach
1 cup shredded mozzarella
Pinch crushed red pepper flakes
4 strips bacon
2 tbsp olive oil 
Salt & pepper

Preheat oven to 400 degrees.

In a bowl, mix together the cream cheese, artichoke hearts, spinach, and 1/2 cup of the cheese. Season with salt, pepper, and red pepper flakes.

Line a baking sheet with foil.

Using a sharp knife, butterfly the chicken breasts (i.e. cut them horizontally). Be careful not to cut all the way through.

Place the chicken breasts on the baking sheet and open so they lay flat. Season with salt and pepper, then spoon the cream cheese mixture over one half of each breast. Lay a strip of bacon on each.

Close the chicken. Lay the remaining strips of bacon over the top. If you need to use more bacon, no one will stop you. Or blame you.

Sprinkle the remaining cheese over top. Drizzle with oil. Bake for 30-35 mins until cooked.

Serve with rice and vegetables, or whatever sides you like.