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Writer's pictureTaste Foodies
Oct 17, 20222 min read

Chicken & Bacon cream with cream cheese & Spinach





This sort of meal always looks impressive, but it is one of the easiest chicken breast recipes to make! I have several Hasselback chicken recipes and will continue to make more, as it is just so simple, so attractive-looking and tasty to boot! You don’t need to pound the chicken breasts or slice them in half; just use as is and make deep slits in the top of the chicken breasts, just not all the way through. Stuff them and bake! Fantastic!

Cream Cheese Spinach Filling: 4 oz cream cheese, softened (125 g) 1/4 cup shredded Mozzarella cheese (60 mL) 1 tbsp Parmesan cheese (15 mL) 1 tsp Italian seasoning (5 mL) 1 tsp crushed garlic (5 mL) 1/4 tsp seasoning salt (1 mL) 5 oz frozen spinach, thawed (150 g) Chicken: 3 large chicken breasts Seasoning salt, to taste 6 strips bacon, cooked crispy, chopped Preheat the oven to 375°F (190°C). In medium bowl, combine cream cheese, Mozzarella cheese, Parmesan cheese, Italian seasoning, crushed garlic and seasoning salt. Squeeze small handfuls of spinach really well to remove the liquid. Chop the spinach smaller, if necessary. Stir into the cream cheese mixture. Pat chicken breasts dry with paper towels. Season both sides liberally with seasoning salt. Place the chicken in large 2 qt (2 L) casserole dish. Make about 5 slits in the top of the chicken breasts about three quarter way through. Put cream cheese spinach filling in the slits. Bake 30 minutes, or until chicken is cooked through. Sprinkle with crispy bacon bits and serve. Yield: 3 servings 1 serving 396.0 calories46.7 g protein20.4 g fat1.6 g fiber 3.1 g net carbs

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