Making Bacon Wrapped Stuffed Chicken Breasts is a pretty simple job. But it sure has a nice WOW! factor!
To begin, butterfly the chicken breasts (slice in half length-wise, but do not cut in two, leave it intact at one edge- open like a book.
Cover with plastic wrap and carefully pound thinner with a meat tenderizer, using the flat edge. Take care not to create any holes.
In a mixing bowl, combine cream cheese, Parmesan cheese, Greek yogurt, and spinach.
Sprinkle the open chicken breasts with salt, pepper, garlic powder, and onion powder.
Spread the cheese mixture onto the chicken breast, take care to not overfill. Add chopped spinach on top of the cream cheese mixture.
Roll the chicken breast as tightly as possible.
Lay bacon strips out on board to form a “sheet” of bacon- basically, lay strips of bacon overlapping each other. The bacon “sheet” should be large enough to cover the chicken breast.
Once the bacon is ready, place the filled and rolled chicken breast onto the bacon and roll carefully.
Return the seared chicken, seared side down, to the oven-proof skillet (I use a large cast-iron skillet). (Or spray a baking sheet with cooking spray.) Once all 4 breasts have been seared and placed on baking sheet, bake at 375* for 30 minutes or so. If the bacon is not crisp enough, broil for a few minutes, keeping a watchful eye on it.
Slice into 5-6 slices, serve, and enjoy!
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