Spinach Stuffed Chicken Breast

Name: Spinach Stuffed Chicken Breast
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless Chicken breasts; Kosher salt; Freshly Ground black pepper; 4 oz cream cheese, softened; 1/2 cup frozen spinach, defrosted, drained, and squeezed; 1/3 cup chopped canned artichoke hearts; 1 cup shredded mozzarella, divided; Pinch crushed red pepper flakes; 4 strips bacon, cut into 4 strips; 2 tbsp extra virgon olive oil

Kyle Koshman @Koshman32

Regina, SK

Spinach Stuffed Chicken Breast

Kyle Koshman @Koshman32

Saved

Ingredients

1 hour

4 servings

4boneless skinless Chicken breasts
Kosher salt
Freshly Ground black pepper
4 ozcream cheese, softened
1/2 cupfrozen spinach, defrosted, drained, and squeezed
1/3 cupchopped canned artichoke hearts
1 cupshredded mozzarella, divided
Pinchcrushed red pepper flakes
4 stripsbacon, cut into 4 strips
2 tbspextra virgon olive oil

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Steps

1 hour

1

Preheat oven to 400°F. Line a large baking sheet with foil. Make slits width wise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
2

In a medium bowl, combine cream cheese, spinach, artichokes, and 1/2 cup of mozzarella. Season with salt pepper, and a pinch of red pepper Flakes. Fill every other slit with cream cheese micture and fill remaining skits with a piece of bacon. Sprinkle remaining 1/2 cup of mozzarella on top and drizzle with oil.
3

Bake until chicken is cooked through and bacon is crispy, about 35 minutes.