Before going into the oven. See how easy it is - cut the slits, fill and bake! Sprinkle with cooked bacon bits afterwards.
ITALIAN HASSELBACK
CHICKEN WITH BACON, CREAM CHEESE AND 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
calories
46.7
g protein
20.4
g fat
1.6 g fiber
3.1
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
CREAM CHEESE, PEPPERS AND BACON HASSELBACK CHICKEN
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