Spinach Stuffed Chicken Breast

Name: Spinach Stuffed Chicken Breast
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 8 ounces fresh spinach (or ⅔ cup frozen spinach, thawed and squeezed); 2 ounces Swiss cheese (or mozzarella, sliced into 4 slices); 2 tablespoons spreadable cream cheese (herb & garlic flavor * see note); black pepper; 4 boneless skinless chicken breasts (5 to 6 oz each); 8 slices bacon; cajun seasoning (optional)

This spinach stuffed chicken recipe is wrapped in bacon and baked until tender and juicy.

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4 porsi

8 ounces fresh spinach (or ⅔ cup frozen spinach, thawed and squeezed)
2 ounces Swiss cheese (or mozzarella, sliced into 4 slices)
2 tablespoons spreadable cream cheese (herb & garlic flavor * see note)
black pepper
4 boneless skinless chicken breasts (5 to 6 oz each)
8 slices bacon
cajun seasoning (optional)

Langkah-langkah

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Coarsely chop the spinach and place it in a non-stick skillet over medium heat. Stir until wilted. Add cream cheese and stir until melted and creamy. Cool completely.
With a sharp knife, butterfly chicken breast horizontally (so you can open it like a book) and pound to ½" thickness. Season with ¼ teaspoon each salt and pepper.
Divide the spinach mixture over each breast and top with one slice of Swiss cheese. Close chicken around the spinach and cheese.
Wrap each breast with 2 slices of bacon and secure with toothpicks. Season with cajun or chicken seasoning if desired.
Bake for 35-40 minutes or until internal temperature reads 165°F. Remove and discard toothpicks.