Spinach & Bacon Stuffed Chicken
4 thin boneless, skinless chicken breasts
salt and pepper
4 oz cream cheese, softened
1/2 c. frozen spinach, defrosted, drained, and squeezed
1/3 c. chopped canned artichoke hearts
1 c. shredded mozzarella, divided
4 strips bacon, cut into bits
1 lb fresh broccoli – side
- Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
- In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top.
- Bake until chicken is cooked through and bacon is crispy, about 30 minutes.
For lower fat content, you can use a lower fat cream cheese!