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 375 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. Or you can use a kitchen mallet.
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 15 -20 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 recipe.
**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...