Chicken Breast Stuffed With Hot Bacon, Spinach

Ingredients :

4 slices of bacon (crispy cooked and cut into small pieces)

1 ea. chopped spinach

1 ea. chopped artichoke hearts

4 ounces of cream cheese

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup parmesan cheese

1/4 tsp salt

1/4 teaspoon garlic powder

1/3 teaspoon red pepper flakes

Instructions :

Sauté the spinach and artichokes in 2 teaspoons of butter over medium heat for 3 minutes.

Add cream cheese, mayonnaise and sour cream, mix well and remove from heat. Add remaining ingredients and mix well. Reserve a teaspoon of chopped bacon for garnish.

Wash the chicken breasts (4) and cut a 2 inch incision in the thick part of the meat. Season well with garlic seasoned onion powder, ground thyme, salt and pepper to taste.

Preheat the oven to 400°

Bring a grill or skillet to medium-high heat, oil well and sear the breasts for about 7 minutes on each side until lightly crispy and golden brown.

Use a fork to hold the brisket open while pouring the dip. Close each with toothpicks. Bake for about 30 minutes until cooked through.

Brush with cooking juices about halfway through cooking. I served them with yellow rice.

Enjoy !!!



See also  fruit cups

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