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...