Description
Enjoy a restaurant favorite at home with this creamy spinach and bacon stuffed chicken, baked to a golden crust.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and carefully slice a horizontal pocket into the thickest side of each breast, seasoning inside and out with salt and pepper.
- In a bowl, combine cream cheese, spinach, bacon, Parmesan, garlic powder, and seasoning. Mix until smooth.
- Stuff each chicken pocket with the filling, close gently, and coat with breadcrumbs. Place in a lightly oiled baking dish and drizzle with olive oil.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C) and breadcrumbs are golden. Let rest for 5 minutes before slicing.
Notes
Use room-temperature cream cheese for easier mixing. You can pre-stuff the chicken and refrigerate for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3g
- Sodium: 830mg
- Fat: 41g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 67g
- Cholesterol: 80mg