Bacon & Spinach Stuffed Chicken
boneless skinless chicken breasts
Freshly ground black pepper4 oz.
cream cheese, softened 1/2 c.
frozen spinach, defrosted and drained1/3 c.
chopped artichoke hearts1 c.
shredded mozzarella, divided
Pinch crushed red pepper flakes4
RICA bacon, cut into 4 strips2 tbsp.
extra-virgin olive oil
- 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 the chicken. Season with salt and pepper. Place on a 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 and drizzle with oil.
- Bake until chicken is cooked through and bacon is crispy 35 minutes.