24 Feb Bacon and Spinach Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
115 g cream cheese, at room temperature
1/2 cup frozen spinach, thawed, drained, and well squeezed
1/3 cup canned artichoke hearts, chopped
1 cup shredded mozzarella cheese, divided
A pinch of crushed red pepper flakes
4 strips of bacon, cut into four pieces
2 tablespoons extra virgin olive oil
Preparation:
Preheat the oven to 205 °C (400 °F) and line a large baking sheet with aluminum foil. Make crosswise cuts in each chicken breast, being careful not to cut all the way through so they keep their shape. Season generously with salt and pepper on both sides and place them on the prepared baking sheet.
In a medium bowl, mix the cream cheese with the spinach, artichoke hearts, and 1/2 cup of the shredded mozzarella. Season with salt, pepper, and a pinch of crushed red pepper flakes for a mild kick. Alternately stuff the cuts in the chicken with the cheese mixture and the bacon pieces.
Sprinkle the remaining mozzarella over the stuffed chicken breasts and drizzle with the olive oil. Bake for about 35 minutes, or until the chicken is fully cooked, juicy inside, and the bacon is golden and crispy. Serve hot and enjoy this flavorful dish.
