BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN

BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN

Prep time 15 mins
Cook time 40 mins
Total time 55 mins
Author: Ashlyn
Recipe type: Main
Makes: 8 servings

INGREDIENTS
Chicken:

• 4 large chicken breasts, sliced in half thinly (makes 8 thin breasts)
• 1 package Wright Brand Bacon Applewood Smoked flavor
• salt, pepper, garlic powder

Spinach Artichoke Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2-3 cloves garlic, minced
• ¾ cup shredded mozzarella cheese
• ⅓ cup shredded parmesan cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside.
2. Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
3. In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet.
4. Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!

source:http://belleofthekitchen.com

Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken

Servings: 4
Author: Karina - Cafe Delites

Ingredients
CHICKEN:

• 4 boneless , skinless chicken breasts (2 pounds | 1 kg)
• 2 tablespoons Italian seasoning
• 1 teaspoon mild paprika (optional)
• salt and pepper to season

SPINACH ARTICHOKE DIP:

• 4 oz | 120 g frozen spinach , thawed
• 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
• 6 oz | 170 g bottled or canned artichoke hearts in brine , finely chopped*
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon minced garlic
• Salt to taste

OPTIONAL CREAM SAUCE:

• Remaining spinach / artichoke dip
• 1 cup milk (skim, 2% or full fat)

Instructions
For The Chicken:

1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

For The Dip Filling:

1. Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).
2. Fill chicken 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
3. Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
4. Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.

For The Cream Sauce:

1. Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

source: https://cafedelites.com