Twitter Dinner Party: Bacon Wrapped Chicken ‘n Creamy Spinach

@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.

1. Com­bine cream cheese, minced gar­lic, and chopped water chest­nuts together.
2. Add salt (optional) and pep­per (optional) to taste.
3. Mix well and set aside.

Chicken Prep

1. Thor­oughly wash and clean any fat off the chicken.
2. Lay a but­ter­flied cut chicken out onto a work sur­face. Cut side up.
3. 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.)
4. Lay out 3 or 4 bacon strips a work surface.
5. Place 1 stuffed chicken breast across the bacon strips sideways.
6. Wrap the bacon strips over the chicken and tuck it under.
7. Repeat for other 3 chicken breasts.

Bak­ing the Chicken

1. Place chicken in the oven and bake for 30 minutes.
2. 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