This week, I tried out three new recipes. One of them was for Bacon-Wrapped Spinach Artichoke Stuffed Chicken, originally posted by Ashlyn on “Belle of the Kitchen”.
I did modify the recipe, ever so slightly. First, the original recipe called for 4 large chicken breasts, sliced in half. This was modified because let’s be honest, Ashlyn and I probably have very different understandings of the term “large”. So, instead, I purchased 1.55 pounds of Organic Chicken Breast, which turned out to be two very large breasts. After that, I sliced them in thirds. I then used a tenderizer to make sure all of the slices were about even in thickness. Furthermore, I adjusted my recipe on MyFitnessPal to reflect 6 servings, as I only had 6 breast slices to use. (Note: I did not modify any of the other ingredients amounts to do this, I just stuffed my slices with a little extra deliciousness!)
The next modification I made was substituting the 10 ounces of frozen spinach with 2 cups of chopped, fresh spinach. This wasn’t actually intentional, but I forgot to buy the frozen spinach and my stellar roommate has some fresh stuff left over!
The final modification I made was to the cook time. I should warn everyone that I am super neurotic about not eating undercooked food, so I used my meat thermometer and cooked all of the breasts until they were cooked to 175° Fahrenheit (it took about 70 minutes).
I was actually surprised by how easy this recipe was to prep! Furthermore, it was also really fun to make (I mixed the creamy artichoke and spinach mixture with my hands).
I was cooking a few other things at the same time, but I would estimate that it took about fifteen minutes to prepare all of the stuffed chicken breasts, wrap them in the bacon, and shove them in the oven.
How’d It Taste
In the end, all of the “hard” work paid off. The meat was thoroughly cooked and so tender. Mix that with incredibly creamy spinach artichoke dip and slightly crunchy bacon and you have a gold mine! I know that I will definitely be making this recipe again. Overall, I’d say it deserves a definite five-star rating! Thank you to Ashlyn for posting this incredible recipe!