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  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Fresh black pepper
  • 4 ounces soft cream cheese
  • ½ c. frozen spinach, defrosted, drained, and squeezed of excess water
  • ⅓ c. artichoke hearts from can, chopped
  • 1 c. shredded mozzarella, divided
  • 4 strips bacon, each cut into 4 pieces
  • 2 T. olive oil
  1. Preheat oven to 400°.
  2. Line a jelly roll pan with nonstick foil.
  3. Slice slits crosswise into the chicken to hold the filling.
  4. Place on sheet pan and season with salt/pepper.
  5. In a bowl, mix the cream cheese, spinach, artichokes and ½c. cheese. Add salt/pepper.
  6. Spoon this mixture into every other slit in the chicken. The other slits gets filled with a piece of bacon.
  7. Sprinkle the rest of the cheese over the tops and drizzle on the olive oil.
  8. Bake 30-35 minutes!

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