Bacon Wrapped Chicken Breast Stuffed With Creamed Spinach
Spinach Cream Cheese Filling :
1/2 container Spinach, frozen, thawed and squeezed of excess liquid
6 ounces Cream cheese, cubed and cold
2 Scallions, white and light green parts only, minced
2 Garlic gloves, minced
1/2 cup Parmigiano-Reggiano cheese, grated
1/2 Lemon, zested
1/4 teaspoon Nutmeg, freshly grated
Kosher salt, to taste
Black pepper, freshly cracked, to taste
4 Chicken breasts, boneless, skinless
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Sweet paprika
3/4 pound Bacon

Preheat the oven to 400 degree F.

Place a wire baking rack inside a baking sheet.

In a medium bowl, combine the spinach, cream cheese, scallions, garlic cloves, Parmigiano-Reggiano, lemon zest and nutmeg. Season with salt and pepper and mash to combine using a fork. Set aside.

In a small bowl, combine the garlic powder, onion powder and paprika, set aside.

Place a chicken breast on a cutting board with a piece of plastic wrap on top. Gently pound using a meat mallet or rolling pin until the chicken breast is 1/4-inch thick.

Season the inside of the breast with salt and pepper. Stuff the breast with a quarter of the cream cheese mixture, roll the chicken breast closed to seal. Repeat with the remaining chicken breasts and filling.

Once all chicken breasts have been sealed, sprinkle with the spice mixture.

Wrap each chicken breast with 3 pieces of bacon. Secure with a toothpick if desired.

Place onto the baking rack, seam-side down and bake for 30 to 35 minutes until bacon is crisp and the chicken registers 165ºF on a meat thermometer. Allow to rest for 5 minutes.

Remove toothpicks before serving.


Turn your regular chicken breast into a bacon-wrapped delight your whole family will love with this stuffed chicken breast recipe. It's stuffed with a creamed spinach featuring cream cheese, parm, garlic, nutmeg and lemon.

Prep time: 20 minutes

Cook time: 30 minutes