| Ingrédient |
Quantité |
Calories |
| Chicken broiler, raw, meat only boneless breast |
696g |
835kcal |
| Artichaut |
36.33333333297g |
17kcal |
| Huile d'olive |
28g |
248kcal |
| Bacon, prétranché, à teneur réduite en sodium ou faible, non préparé |
64g |
260kcal |
| Epinards, congelés, hachés ou en feuilles, non préparés |
78g |
23kcal |
| Fromage, mozzarella, lait entier |
225g |
673kcal |
| Fromage, crème |
113.398g |
397kcal |
Recipe Instructions:
Ingredients
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
4 oz. cream cheese, softened
1/2 c. frozen spinach, defrosted, drained, and squeezed
1/3 c. chopped canned artichoke hearts
1 c. shredded mozzarella, divided
Pinch crushed red pepper flakes
4 strips bacon, cut into 4 strips
2 tbsp. extra-virgin olive oil
Directions
Step 1
Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
Step 2
In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil.
Step 3
Bake until chicken is cooked through and bacon is crispy, 35 minutes.
