Prep time: 20 mins | Cook time: 30–35 mins | Servings: 4–6
Ingredients
- The Chicken: 4 large boneless, skinless chicken breasts.
- The Stuffing:
- 4 oz cream cheese, softened.
- 1/2 cup shredded mozzarella or cheddar cheese.
- 1/4 cup chopped fresh spinach (optional).
- 1/2 tsp garlic powder and 1/2 tsp Italian seasoning.
- The Wrap: 8–12 slices of thin-cut bacon (about 2–3 slices per breast).
- Garnish: Fresh chopped parsley.
Instructions
- Prep the Chicken: Carefully slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
- Mix Filling: In a small bowl, combine the softened cream cheese, shredded cheese, seasonings, and spinach (if using) until well blended.
- Stuff: Spoon the cheese mixture into the pocket of each chicken breast. Press the edges together to seal.
- Wrap: Wrap each stuffed breast with 2 to 3 slices of bacon, tucking the ends underneath or securing them with toothpicks to keep the bacon in place as it shrinks during cooking.
- Bake: Place the chicken on a parchment-lined or wire-racked baking sheet. Bake at 400°F for 30–35 minutes or until the chicken reaches an internal temperature of 165°F and the bacon is golden and crispy.
- Broil (Optional): If you prefer your bacon extra crispy, broil on high for the last 2–3 minutes.
- Serve: Let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley.