A delicious and savory dish featuring chicken breasts stuffed with sun-dried tomatoes, fresh spinach, and crispy bacon, topped with melted mozzarella cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Low Carb
Ingredients
Scale
2 large chicken breasts (about 1 pound total)
4 ounces sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
4 slices bacon, chopped
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
In the same skillet, add the chopped sun-dried tomatoes and spinach. Sauté for about 2-3 minutes until the spinach is wilted.
Season the mixture with garlic powder, Italian seasoning, salt, and pepper. Stir in the cooked bacon and remove from heat.
Cut a pocket into each chicken breast by slicing them horizontally, being careful not to cut all the way through.
Stuff each chicken breast with the sun-dried tomato and spinach mixture, then place them in a greased baking dish.
Top each stuffed chicken breast with shredded mozzarella cheese and drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Let the chicken rest for 5 minutes before serving.
Notes
For added flavor, marinate the chicken breasts in Italian dressing for 30 minutes before stuffing.
Substitute the bacon with turkey bacon or omit it for a lighter version.
You can also add other vegetables like bell peppers or mushrooms to the stuffing for extra nutrition.