
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
701
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!
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Ingredients
- 4
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 4 oz.
cream cheese, softened
- 1/2 cup
frozen spinach, defrosted, drained, and squeezed
- 1/3 cup
chopped canned artichoke hearts
- 1 cup
shredded mozzarella, divided
Pinch crushed red pepper flakes
- 4
strips bacon, cut into 4 strips
- 2 Tbsp.
extra-virgin olive oil
Directions
- Step 1Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
- Step 2In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil.
- Step 3Bake until chicken is cooked through and bacon is crispy, 35 minutes.
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