Spinach Stuffed Chicken Breast
Spinach Stuffed Chicken Breast
15 minutes
50 minutes
Meat and Poultry
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons Fustini's Garlic olive oil
- Kosher salt & freshly ground black pepper
- 1/2 cup chopped spinach
- 1/3 cup artichoke hearts, drained, chopped
- 1 cup shredded mozzarella, divided
- 1 tablespoon Fustini's Tuscan Spice blend
- 4 strips bacon or prosciutto, cut into 1" pieces
Directions
- Preheat oven to 400 degrees F. Line a baking sheet with foil. Pat chicken breast dry and rub all over with olive oil. Make slits crosswise down the chicken, careful not to cut all the way through the chicken. Season with salt and pepper and place on the baking sheet.
- In a medium bowl, combine cream cheese, spinach, artichokes, and 1/2 cup of mozzarella. Season with salt, pepper, and Tuscan spice blend. Combine well. Fill every other slit with cream cheese mixture and the remaining slits with pieces of bacon. Top chicken with remaining mozzarella.
- Bake until the chicken is cooked through and the bacon is crispy, about 35 minutes.
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