@LindaCarmical A.K.A. @lindawrites63
This recipe comes from my “Bacon Wrapped Chicken ‘n Spinach” appetizer and it’s a huge hit with my family and friends. This works for a family dinner or as a fancy dish for company.
Bacon Wrapped Chicken ‘n Spinach
- 4 Boneless Chicken Breasts – Cut butterfly style so it opens like a book.
- 1 Box Frozen Chopped Spinach – thawed and drained well
- 12 – 16 Strips of Bacon – depending on how many strips you place on each chicken breast (I use maple bacon) Cream Cheese Mixture *See recipe below.
Cream Cheese Mixture
- Cream Cheese (I use onion & chive)
- 1 Garlic Clove – minced (1/4 tsp. garlic powder works too)
- ¼ Cup Water Chestnuts – chopped
- 1 Scallion – chopped small (optional)
- Salt (optional)
- Pepper (optional)
Pre-heat the oven to 400° F.
- Combine cream cheese, minced garlic, and chopped water chestnuts together.
- Add salt (optional) and pepper (optional) to taste.
- Mix well and set aside.
Chicken Prep
- Thoroughly wash and clean any fat off the chicken.
- Lay a butterflied cut chicken out onto a work surface. Cut side up.
- Spoon about 2 Tbs of the cream cheese mixture onto 1 side of the chicken. Be sure to not spread the mixture too close to the edges. Pull the other side of the chicken over to close it like a book. (You can adjust how you place the mixture into the chicken and roll it up to close it.)
- Lay out 3 or 4 bacon strips a work surface.
- Place 1 stuffed chicken breast across the bacon strips sideways.
- Wrap the bacon strips over the chicken and tuck it under.
- Repeat for other 3 chicken breasts.
Baking the Chicken
- Place chicken in the oven and bake for 30 minutes.
- Set oven to broil and continue to cook for an additional 5 to 7 minutes, or until bacon is at desired crisp level.
Let sit for 5 minutes and serve warm.
Tip: I always make extra cream cheese mixture. I heat it in the microwave and spoon over the chicken to dress it
