Imported from Instagram
Stuffed Chicken Breasts (Bacon-Wrapped Stuffed Chicken)
Juicy chicken breasts stuffed with a creamy cheese and spinach filling, seasoned with paprika, and wrapped in thick-cut hickory- and mesquite-smoked bacon.
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Ingredients
- 4 chicken breasts (butterflied for stuffing)
- 8 oz cream cheese (one block, softened)
- 1 cup spinach (chopped)
- 0.5 cup shredded cheese (such as Monterey Jack or cheddar)
- 1 tsp paprika
- 0.5 tsp garlic powder
- salt and black pepper (to taste)
- 8 slice thick-cut bacon (hickory- and mesquite-smoked)
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
In a small bowl, combine the cream cheese, chopped spinach, and shredded cheese. Mix until well combined to create the filling.
- 3
Butterfly the chicken breasts by cutting a slit horizontally into the thickest part, being careful not to cut all the way through.
- 4
Season the chicken breasts inside and out with paprika, garlic powder, salt, and black pepper.
- 5
Stuff each chicken breast with a generous portion of the cream cheese and spinach mixture.
- 6
Wrap each stuffed chicken breast with two slices of thick-cut bacon, securing the bacon ends underneath or with toothpicks if necessary.
- 7
Place the wrapped chicken breasts in a baking dish.
- 8
Bake in the preheated oven for 60 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
- 9
Baste the chicken with the pan juices before removing it from the oven for extra flavor and moisture.
Notes
The author recommends using HEB brand original thick-cut bacon for the best flavor. Ensure the cream cheese is at room temperature for easier mixing.
Nutrition per serving
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