Bye-bye, boring chicken dinner—these rich and creamy stuffed Bacon-Spinach Hasselback Chicken and Roasted Tomatoes pack major flavor into every bite.
Bacon-Spinach Hasselback Chicken and Roasted Tomatoes
Makes 2 servings
Ingredients
- 2 (10-ounce) boneless skinless chicken breasts
- 4 slices thick-cut bacon
- 1 clove garlic, minced
- 4 ounces fresh baby spinach
- ¼ cup chopped marinated artichokes, drained
- 1 tablespoon white wine vinegar
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 2 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese, divided
- 2 cups cherry or grape tomatoes
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°.
- Using a sharp knife, cut 6 slits crosswise about three-fourths of the way through each chicken breast. Chop 2 slices bacon; cut remaining 2 slices bacon crosswise into thirds.
- In a 10-inch cast iron skillet, cook chopped bacon over medium heat until browned and crisp, 5 to 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet.
- Add garlic to drippings; cook until softened and fragrant, about 1 minute. Stir in spinach, artichokes, vinegar, ¼ teaspoon salt, and pepper. Cook, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Transfer spinach mixture to a medium bowl.
- Stir cooked bacon, cream cheese, and ¼ cup mozzarella into spinach mixture until well combined. Spoon spinach mixture into every other slit in each chicken breast. Place 1 bacon piece into remaining slits in each chicken breast. Arrange stuffed chicken breasts in skillet.
- In a small bowl, stir together tomatoes, olive oil, and remaining ¼ teaspoon salt; add to skillet around chicken.
- Bake until chicken is lightly browned, about 20 minutes. Top with remaining mozzarella. Bake until cheese is melted and bubbly, tomatoes have burst, and an instant-read thermometer inserted in chicken registers 165°, 5 to 7 minutes more. Let stand for 5 minutes before serving.