Spinach-Stuffed Chicken Breasts

My dream for this chicken came from my love of all things spinach artichoke, and how well Delish's primavera-stuffed chicken comes out every time I make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling—it will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

My top tip for this dinner? Really make sure to get all of the water out of the spinach out. Don't just drain it—squeeze the spinach, and be merciless. Any excess water will only subtract from all of that flavor packed into the dish. We love convenience, and we assume you do too, so go ahead and prepare the stuffing up to 3 days ahead of time. Refrigerate it, of course, until ready to use. 

Have you tried this yet? Let us know how it went in the comments below!