Bacon Wrapped Spinach Artichoke Stuffed Chicken!
8 oz cream cheese softened
2 cups chopped frozen spinach defrosted completely
1 can artichoke hearts, chopped packed in water, not oil
1 cup mozzarella cheese shredded
⅓ cup parmesan cheese grated
2 cloves garlic finely minced
salt and pepper to season chicken breast about 2 tsp salt and 1 tsp pepper
8 slices bacon
Preheat oven to 375°F
To make spinach, artichoke and cheese filling: Squeeze out water from spinach using a cheesecloth or kitchen towel. Discard water and place spinach in mixing bowl. Add cream cheese, mozzarella cheese, parmesan cheese, artichoke hearts and garlic. Mix to throughly incorporate. Set aside.
Slice chicken breasts in half, lengthwise. Start at larger end to make easier.
One by one, place halved breasts in ziplock bag and use meat tenderizer to pound thinner. Work in outward motion, like you are pounding from the middle and guiding meat toward edges. Be careful not to break, go easy til you get the hang of it.
Season each breast with salt and pepper, and then begin adding the spinach artichoke filling. Amount on each one may vary depending on size of breast. But you will likely use about ¼ cup to ⅓ cup each time.
Spread the spinach artichoke filling in even layer over chicken breast. Start at smaller end to roll up. Tuck filling from edges back in. There will be a little coming out, that’s ok!
Take one slice of bacon and starting at bottom seam of rolled chicken breast, wrap around in one layer. Try to end back at the seam. Use one or two toothpicks to secure the breast and bacon together at seam.
Place stuffed and wrapped chicken breast seam side down on baking sheet with wire rack and foil line base for easier clean up. It’s important to have chicken breast elevated with pan under to catch drippings. Bacon will be soggy if it’s sitting in it’s own grease.
Bake on upper rack in preheated oven for 35 minutes. Set oven to broil for 5 minutes to crisp the bacon. Remove from oven and remove toothpicks before serving. Serve with a side salad and rice! and…
Enjoy! 😉
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Bacon Wrapped Spinach Artichoke Stuffed Chicken!
8 oz cream cheese softened
2 cups chopped frozen spinach defrosted completely
1 can artichoke hearts, chopped packed in water, not oil
1 cup mozzarella cheese shredded
⅓ cup parmesan cheese grated
2 cloves garlic finely minced
salt and pepper to season chicken breast about 2 tsp salt and 1 tsp pepper
8 slices bacon
Preheat oven to 375°F
To make spinach, artichoke and cheese filling: Squeeze out water from spinach using a cheesecloth or kitchen towel. Discard water and place spinach in mixing bowl. Add cream cheese, mozzarella cheese, parmesan cheese, artichoke hearts and garlic. Mix to throughly incorporate. Set aside.
Slice chicken breasts in half, lengthwise. Start at larger end to make easier.
One by one, place halved breasts in ziplock bag and use meat tenderizer to pound thinner. Work in outward motion, like you are pounding from the middle and guiding meat toward edges. Be careful not to break, go easy til you get the hang of it.
Season each breast with salt and pepper, and then begin adding the spinach artichoke filling. Amount on each one may vary depending on size of breast. But you will likely use about ¼ cup to ⅓ cup each time.
Spread the spinach artichoke filling in even layer over chicken breast. Start at smaller end to roll up. Tuck filling from edges back in. There will be a little coming out, that's ok!
Take one slice of bacon and starting at bottom seam of rolled chicken breast, wrap around in one layer. Try to end back at the seam. Use one or two toothpicks to secure the breast and bacon together at seam.
Place stuffed and wrapped chicken breast seam side down on baking sheet with wire rack and foil line base for easier clean up. It's important to have chicken breast elevated with pan under to catch drippings. Bacon will be soggy if it's sitting in it's own grease.
Bake on upper rack in preheated oven for 35 minutes. Set oven to broil for 5 minutes to crisp the bacon. Remove from oven and remove toothpicks before serving. Serve with a side salad and rice! and…
Enjoy! 😉