Spinach Stuffed Bacon Wrapped Chicken Breasts

• Gluten free

• Meat

  • 8 thin slices Bacon
  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 1/4 cup Onion
  • 1 box Spinach, frozen

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 2 oz Cream cheese, regular or lowfat
  • 2 tbsp Mozzarella
  • 1/4 cup Parmesan cheese, grated

Found on delishdlites.com

Description

Ingredients

• 4 boneless skinless chicken breasts
• 1 box frozen spinach (10 oz) (thawed and drained)
• 1 teaspoon olive oil
• 2 cloves garlic (finely chopped)
• ¼ cup onion (finely chopped)
• 2oz cream cheese (regular or lowfat)
• 2 tablespoons shredded mozzarella
• ¼ cup grated Parmesan cheese
• 8 thin slices bacon
• salt and pepper (to taste)

Directions

• Preheat your oven to 425 degrees F. Lay each chicken breast on a flat surface. Place your non-cutting hand on top, and with a small knife, carve a flap/pocket into each chicken breast. Dont cut all the way through!
• Heat a small pan and saute the onions and garlic in the olive oil for 1-2 minutes, until fragrant. Season with a pinch of salt and pepper. Set aside.
• In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.
• Place ¼ of the filling into each pocket and flatten slightly to seal the filling in.
• Starting from the top of the breast, wrap one bacon strip around the 1st half of the chicken breast. Repeat with a second slice. You can stretch the bacon a bit to wrap the whole breast evenly. Repeat with the other chicken breasts.
• Place the chicken breasts onto a cooling rack, and place the rack onto a baking pan. Cook at 400 degrees F for 35-40 minutes, until cooked through (175F internal temperature). Turn once during the cooking process to cook the bacon evenly.