Spinach and Bacon Stuffed Chicken Breasts
The combination of juicy chicken, creamy spinach, and smoky bacon make this easy main course a favorite.
- 4 boneless skinless chicken breasts
- Salt and fresh ground pepper, to taste
- ½ tablespoon olive oil
- 5 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- 4 ounces whipped cream cheese
- 4 slices bacon, each slice cut into 3 pieces, crosswise
- ½ cup shredded mozzarella cheese
- Chopped parsley, for garnish
Preheat oven to 400°F.
Line a large baking sheet with foil.
Cut 5 to 6 slits/pockets on top of each chicken breast and season the chicken breasts with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.
Place chicken breasts on previously prepared baking sheet. Set aside.
Heat olive oil in a large skillet set over medium-high heat.
Stir in spinach; cook for 2 minutes, or until wilted. Stir frequently.
Add garlic and cook for 20 seconds.
Season spinach with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.
Fill every other slit with spinach mixture and fill remaining slits with a piece of bacon.
Bake for 22 minutes; pull chicken out of the oven and sprinkle mozzarella on top.Continue to bake for 8 to 10 more minutes, or until chicken is cooked through and bacon is crispy. For accuracy, use an instant read meat thermometer to check for doneness; chicken is cooked through when internal temperature registers at 165˚F.
Remove from oven and let stand couple minutes.
Garnish with parsley and serve.
Calories: 389kcal | Carbohydrates: 4g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 486mg | Potassium: 737mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4043IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 2mg