Chicken stuffed with spinach and cream cheese wrapped in bacon

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

   Table of Contents Show

   • Ingredients
   • How do you make a really good stuffed chicken?
   • How long do you bake bacon wrapped chicken breast?
   • How long does it take to cook a stuffed chicken fillet?
   • How do you make the pocket for chicken breast stuffing?

2. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.

3. Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.

4. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

5. Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

Squeeze Away

Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. 

For Convenience's Sake

We love convenience, and we assume you do too? Go ahead and prepare the stuffing up to 3 days ahead of time. Refrigerate it, of course.

Have you tried this yet? Let us know how it went in the comments below! 

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Directions

• 1. Step 1Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
  2. Step 2In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
  3. Step 3Bake until chicken is cooked through and bacon is crispy, 35 minutes.

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Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper. 

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

How do you make a really good stuffed chicken?

How long do you bake bacon wrapped chicken breast?

How long does it take to cook a stuffed chicken fillet?

How do you make the pocket for chicken breast stuffing?