Bacon wrapped, spinach artichoke stuffed chicken breasts

I don’t normally end up with the chef’s hat at home, so it’s kind of big deal when i plan and execute an entire meal all on my own. I mean, I can count on one hand how many times I’ve cooked for Cotey throughout our relationship. I would be able to use two hands if takeout counted as cooking but unfortunately for me, it doesn’t. Anyway, it was one of those rare nights where I was off work before Cotey and like a good girlfriend I decided I would have a nice, hot meal ready for him by the time he got home. I had been craving spinach artichoke dip and I was originally just going to whip some up for an appetizer. But I had some chicken breasts that needed to be used so I thought why not put those together somehow. And because bacon makes everything better, I took things a step further and decided I would wrap the chicken breasts in bacon. So much yum! I promise this recipe is really easy and I’ll say it a million times over- if I can do it, so can you! Give this recipe a shot and let me know how it turns out.

Bacon wrapped, spinach artichoke stuffed chicken:


4 boneless skinless chicken breasts

1 package bacon

1 small jar artichoke hearts, drained

1 10 oz package frozen chopped spinach

3/4 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese

3/4 cup mayonnaise

1/2 teaspoon garlic powder


We’ll prepare our spinach artichoke dip first. I absolutely loved the Kraft recipe I found online. It was easy and didn’t call for too many ingredients which made it a no brainer in my book. Make sure you drain and finely chop the artichoke hearts and thaw and drain the spinach before you combine them with the parmesan and mozzarella cheeses, mayo and garlic powder. You’ll end up with more dip than you need if you only make four chicken breasts like I did. You can either stuff more chicken breasts, or you can throw the rest of the dip in a glass baking dish and bake at 350 degrees for 20 min or until bubbly. Serve with chips, crackers or garlic bread as an appetizer.

You’ll want to pound out each chicken breast so that they’re about a quarter of an inch thick. I didn’t make it thin enough the first time I attempted stuffed chicken breasts and while it wasn’t the end of the world, it certainly made the stuffing part of the process harder. Spread some of your spinach artichoke dip onto one side of the chicken breast and fold half of the chicken breast over so it lines up with the other side and conceals the mixture. Wrap two to three pieces of bacon around each chicken breast, depending on how big the piece is. Secure with a toothpick and place on a baking sheet. I also placed a small wire rack under the chicken so they didn’t sit in grease during the cooking process.



I let the chicken bake at 350 degrees for about 40 minutes. I turned on the broiler for a couple more minutes to get the bacon nice and crispy. And that’s it! I told you it would be super easy. We served ours with grilled zucchini and scalloped potatoes. It was definitely a hit!





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