Spinach Artichoke Stuffed Chicken
2 large chicken breast, boneless, skinless
1 398 ml can artichoke hearts, drained, chopped
1 good handful baby spinach, chopped
1 227 g pkg cream cheese
1/2 cup shredded cheese (we used Jalapeno Monterey Jack)
5 slices thick cut bacon, in bits, cooked
1 tsp Brass Ring Medium
Preheat oven to 390 F
In a bowl, mix cream cheese, Brass Ring Medium, artichoke, spinach, bacon bits and shredded cheese.
Flatten or cut chicken breast parallel to counter. You can flatten using a freezer bag and a rolling pin. Place chicken on counter, place freezer bag on top of chicken and GENTLY mash and roll. Flip chicken over and repeat. Too vigorous and the meat will separate.
Place 2 large spoonfuls of the cream cheese mixture onto the flattened chicken breast. Fold over and tuck in the chicken as much as possible. If a piece of chicken broke away while flattening, place that piece into any holes or gaps. It may cook in place.
Grease a pan and place the chicken breasts into pan. Place pan into preheated oven for 12 - 15 mins or until the chicken is cooked. If desired top with more shredded cheese and bacon bits and broil until done to desired crispiness.
This is a great keto-esque recipe and we will enjoy making this one again and again. Please note that some BR Seasonings contain sugar. However, the amount is low. Each tsp of BR Medium contains 0.448 grams of sugar.
**NOTE!! We used to make this with light cream cheese, but it was very rich and heavy. We have switched to Philadelphia BOLD Whipped cream cheese. They have different flavours. It makes a huge difference. Never going back to the old cream cheese...