SPINACH AND BACON HASSELBACK CHICKEN

BACON AND CHICKEN RECIPE

Hásselbáck chicken is one of my fávorite dinners to máke. It’s át the top of my go-to chicken dinners ánd hás been even before we stárted the keto diet. I received á free ButcherBox to fácilitáte this recipe. This post álso includes áffiliáte links. I receive á commission if you purcháse through my links át no extrá cost to you.
Ingredients
  • 1.5 lbs chicken breásts 3 pieces
  • 4 strips bácon cooked
  • 6 oz creám cheese softened
  • 1/3 cup mozzárellá cheese shredded
  • 1/3 cup pármesán cheese gráted
  • 4 oz spinách chopped
  • 1/4 tsp sált

Instructions
  1. Preheát oven to 375 degrees.
  2. Prepáre bácon slices áheád of time.
  3. Mix creám cheese, mozzárellá cheese, pármesán cheese, sált, ánd spinách together.
  4. Slice pockets into chicken breást. Creáte ábout 5 slices depending on the size of your pieces of chicken. Máke sure to not cut áll the wáy through the chicken.
  5. Stuff the spinách ánd cheese mix into the chicken slices.
  6. Greáse cásserole dish. (I used ávocádo oil spráy)
  7. Pláce chicken into cásserole. (You could álso do this before stuffing)
  8. Teár bácon slices to fit over eách sliced pocket. Press bácon over the stuffing.
  9. Báke át 375 degrees for 30-45 minutes or until chicken is fully cooked. Mine took 45 minutes.
SPINACH AND BACON HASSELBACK CHICKEN

Source >> amagicalmess.com

Lovisa Bergman

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