𝗕𝗮𝗰𝗼𝗻 & 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
You’ll LOVE these.
🍖4 boneless skinless chicken breasts
🍖Freshly ground black pepper
🍖4 oz. cream cheese, softened
🍖1/2 c. frozen spinach, defrosted and drained
🍖1/3 c. chopped artichoke hearts
🍖1 c. shredded mozzarella, divided
🍖Pinch crushed red pepper flakes
🍖4 strips bacon, cut into 4 strips
🍖2 tbsp. extra-virgin olive oil
🥓Preheat 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.
🥓In 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.
🥓Bake until chicken is cooked through and bacon is crispy, 35 minutes.