Ingredients
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black 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
Pinch crushed red pepper flakes
4 strips bacon, cut into 4 strips
2 tbsp. extra-virgin olive oil
Preparation
Step 1Preheat 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. Step 2In 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 and drizzle with oil. Step 3Bake until chicken is cooked through and bacon is crispy, 35 minutes.
Squeeze Away Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. For Convenience’s Sake We love convenience, and we assume you do too? Go ahead and prepare the stuffing up to 3 days ahead of time. Refrigerate it, of course. Have you tried this yet? Let us know how it went in the comments below!
