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Spinach-Stuffed Chicken Breasts
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Prep Time:
30 minutes
Total Time:
55 minutes
Transform boring chicken dinner with quick and flavorful Spinach-Stuffed Chicken Breasts filled with bacon, onion, and cheese, seasoned to perfection. Ready in under an hour for a delicious weeknight meal.
Ingredients:
  • 4 slices bacon, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 egg, slightly beaten
  • 1/2 teaspoon dried thyme leaves
  • 1 cup shredded Italian cheese blend (4 oz)
  • 6 boneless skinless chicken breasts (4 oz each)
  • 1/2 teaspoon pepper
  • 2 tablespoons olive or vegetable oil
  • Hot cooked rice or rice pilaf, if desired
Instructions:
  • Cook the bacon in a 12-inch skillet over medium heat for 5 to 8 minutes, stirring occasionally, until crispy. Remove the bacon from the skillet, saving the fat in the skillet. Drain the bacon on paper towels, crumble it, and set aside.
  • Cook the onion and garlic in the bacon fat in the same skillet over medium-high heat for 2 to 3 minutes until the onion is tender. Remove the skillet from heat and set it aside. In a separate medium bowl, combine the spinach, egg, thyme, and cheese. Then, mix in the cooked onion mixture and bacon.
  • Make a 3-inch-long pocket in the thick side of each chicken breast, stopping 1/4 inch before the opposite side. Fill each pocket with 1/4 cup of the spinach mixture. Sprinkle pepper over the chicken.
  • In the same skillet, heat oil over medium-high heat. Add the chicken and cook uncovered for 8 to 10 minutes, turning once, until lightly browned on all sides. Reduce the heat to low, cover, and continue cooking for 10 to 20 minutes more, making sure to turn the chicken if needed, until it is no longer pink in the center (170°F). Serve with rice right away.

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