hassleback chicken
This is a lot easier than it seems to make. My family absolutely loves it and most of them don't even like spinach! The bacon addition is not normally added But I've found that it helps keep the chicken moist.
prep time
20 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 4-6 - chicken breasts
- 10 ounces baby spinach
- 2/3 package cream cheese
- 2 tablespoons olive oil, extra virgin
- - salt and pepper
- 1 tablespoon smoked paprika
- 1 pound bacon
How To Make hassleback chicken
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Step 1Preheat oven to 375°. Slice chicken breasts almost but not quite all the way through every 1-1/2" so that you have at least 4-5 slits in each piece. Place on baking pan. Add salt and pepper to taste.
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Step 2Heat large skillet over medium-high heat. Add olive oil and baby spinach. Sauté until spinach is good and wilted. Cut cream cheese in pieces and add to spinach, stirring until cheese is melted and mixed in well. Add salt and pepper to taste.
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Step 3Spoon spinach mixture into each slit in the chicken until all slits have some in them. Sprinkle smoked paprika over each piece.
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Step 4Wrap each chicken piece with bacon. Try to cover as much of the chicken as possible. The bacon will shrink while baking.
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Step 5Bake 30-40 minutes. I like to let the bacon get a little crispy.
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Step 6Remove from oven and let sit for 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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