Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 slices of bacon
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese (softened)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a pan over medium heat and cook the bacon until crispy. Once cooked, remove from the pan and crumble it into small pieces.
- In the same pan, add the chopped spinach and cook for 1-2 minutes, just until wilted. Remove from heat.
- In a bowl, combine the cooked spinach, crumbled bacon, mozzarella cheese, and softened cream cheese. Mix well until all the ingredients are evenly incorporated.
- Using a sharp knife, make deep cuts into the chicken breasts, about 3/4 of the way through, being careful not to slice all the way through. These cuts will create pockets for the filling.
- Drizzle olive oil over the chicken breasts, then season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Stuff each chicken breast with the spinach, bacon, and cheese mixture, carefully filling the pockets you made earlier.
- Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Let the chicken rest for 5-10 minutes before slicing to ensure the juices stay inside.
- Garnish with fresh herbs, if desired, and serve immediately.