Creamy Cheese, Spinach & Chive, Bacon Wrapped Stuffed Chicken Breast!

Whew! The title alone is a mouthful! This has to be one of the most delicious dishes I have ever created! The filling alone was so good that I just wanted to eat it out of the bowl! This recipe is easy, however it does take some time and prep work. It is definitely worth all the effort though! I can't remember the last time i tasted something this delicious!

Please click on the image to open full ingredients list:

Start by getting your 8 oz of cream cheese to room tempature. By allowing it to sit out while you do your prep work it should be ready to use by the time you get to that step. (if you lay it on your stove it will soften quicker from heat, don't allow it to get to hot! you dont want it melted!) 

Start sauteing your spinach. Making fresh spinach is really simple. I used two large handfuls for this recipe. You can add more or less according to your tastes. 

Place your spinach into a frying pan, heated to medium-low. Sprinkle it with your seasoning, I used McCormick's garlic and her blend and a dash of salt. Pour about 2 tablespoons of olive oil over the spinach and mix everything together. Cover the spinach and allow it to cook for around 3-4 minutes. Remove the lid and turn the heat up to medium. Leave the lid off and continue to stir. Allow it to cook until all of your spinach is wilted. Remove it from the heat and drain it in a colander. I waited for it to cool and squeezed the excess oil out of mine before i chopped it up into shredded small pieces.

 Dice about 2 tablespoons worth of your fresh chives and sit aside.

 Open your cream cheese and mash it with a fork. Add in your 2 tablespoons of chives, your shredded spinach and about 4 tablespoons of shredded cheese. (you can add more or less to taste.)

Set your mixture aside and start to prep your bacon. 

I cooked mine until it started to shrivel and set it aside.

Pound out your chicken! I put mine into a freezer bag to minimize the mess, you can also cover the top with plastic wrap.

Here's a how to video to make sure you do it correctly:

Divide your stuffing into 4 equal parts and stuff your chicken breast by placing it at one end and rolling it up. Pin the chicken closed with toothpicks (or you can bind it closed with kitchen twine!)

Preheat your oven to 300 degrees and bake your chicken for 1 hour. If you would like the bacon to brown more, I suggest taking the chicken out of the baking pan, spray a cookie sheet with non stick cooking spray and put the chicken back into the oven on broil for about 3-5 mins for each side. Make sure to keep an eye on it and do not let it over cook! The broiler works quick! I added honey ontop of mine before I broiled it for a little extra flavor.

And that's it! Make sure to let it cool for 5-10 mins and REMOVE ALL OF THE TOOTHPICKS before eating!