# Components:
→ Chicken and Filling
01 - 4 large boneless, skinless chicken breasts
02 - 4.2 oz cream cheese, softened
03 - 2.1 oz shredded mozzarella cheese
04 - 2.1 oz cooked bacon, chopped (approximately 4 slices)
05 - 3.2 oz fresh spinach, chopped
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Garlic Butter
11 - 4.2 tablespoons unsalted butter, melted
12 - 2 garlic cloves, minced
13 - 2 tablespoons fresh parsley, chopped
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# Method:
01 - Preheat oven to 400°F. Coat a baking dish with nonstick cooking spray or butter.
02 - In a medium mixing bowl, combine softened cream cheese, shredded mozzarella, chopped bacon, fresh spinach, minced garlic, onion powder, smoked paprika, salt, and black pepper. Stir until the mixture is creamy and evenly distributed.
03 - Using a sharp knife, carefully create a horizontal pocket in each chicken breast, cutting from the thickest side without severing completely through the meat.
04 - Distribute the spinach and bacon filling evenly among the four chicken breasts, spooning the mixture into each pocket. Secure openings with toothpicks if necessary.
05 - Transfer the stuffed chicken breasts to the prepared baking dish in a single layer.
06 - In a small bowl, whisk together melted butter, minced garlic, chopped parsley, salt, and black pepper until well combined.
07 - Using a pastry brush, apply approximately half of the garlic butter mixture evenly across the chicken breasts.
08 - Bake for 25 to 30 minutes until the internal temperature reaches 165°F and the filling is bubbling. Check doneness with a meat thermometer inserted into the thickest part of the chicken.
09 - Remove from oven, brush the remaining garlic butter over the chicken, and allow to rest for 5 minutes. Remove toothpicks before plating.
