Our inspiration for this chicken stemmed from our love of all things spinach artichoke and how delicious our primavera stuffed chicken always turns out. Hasselback your chicken by making shallow slits in the breasts (but not all the way through!) then load each slit with bacon and a spinach and artichoke cream filling. It’ll liven up your weeknight chicken supper! It’s unconventional, but so are all the best dinners.
Squeeze out
Don’t just empty it. Squeeze those spinach leaves! Be ruthless. Excess water will merely dilute all of the flavor in this dish.
For the sake of convenience
We adore convenience, and we presume you do as well. You can make the stuffing up to 3 days ahead of time. Of course, it should be refrigerated.
| YIELDS | 4 serving(s) |
| PREP TIME | 15 mins |
| TOTAL TIME | 50 mins |
| CAL/SERV | 701 |
How to cook Spinach stuffed chicken breast
Spinach stuffed chicken breast: Ingredients
- 4 skinless boneless chicken breasts
- Kosher salt is kosher salt.
- ground black pepper, freshly ground
- 4 oz. softened cream cheese
- 1/2 cup defrosted, drained, and squeezed frozen spinach
- 1/3 cup canned artichoke hearts, chopped
- 1 cup of shredded mozzarella
- 1 teaspoon crushed red pepper flakes
- 4 bacon strips, split into 4 strips
- two tablespoons extra-virgin olive oil
Spinach stuffed chicken breast: Direction
Step 1
Preheat the oven to 400°F. Using foil, line a large baking sheet. Make incisions in the chicken widthwise, being careful not to cut all the way through. Season with salt and pepper to taste. Place on a baking sheet that has been prepared.
Step 2
Combine cream cheese, spinach, artichokes, and ½ cup mozzarella in a medium mixing basin. Season with salt, pepper, and red pepper flakes to taste. Fill every other slit with cream cheese mixture and top with a piece of bacon. Drizzle with oil and top with the remaining ½ mozzarella.
Step 3
Bake for 35 minutes, or until the chicken is cooked through and the bacon is crispy.