Spinach-Stuffed Chicken Breasts

Name: Spinach-Stuffed Chicken Breasts
Prep time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 4 slices bacon, chopped; 1 medium onion, chopped (1/2 cup); 2 cloves garlic, finely chopped; 1 box (9 oz) frozen spinach, thawed, squeezed to drain; 1 egg, slightly beaten; 1/2 teaspoon dried thyme leaves; 1 cup shredded Italian cheese blend (4 oz); 6 boneless skinless chicken breasts (4 oz each); 1/2 teaspoon pepper; 2 tablespoons olive or vegetable oil; Hot cooked rice or rice pilaf, if desired

40 Ratings

18 Reviews

Kitchen Tested

Prep 30 min
Total 55 min
Servings 6

Stuffed chicken breasts are a great way to make your chicken dinner fun again. Served on a bed of rice or with a side of vegetables, they make an easy weeknight dinner that comes together in a flash. These Spinach-Stuffed Chicken Breasts don’t skimp on flavor – they’re also filled with bacon, onion, and cheese, and seasoned with garlic, thyme and pepper. The best part? They’re ready to eat in under an hour.

By Betty Crocker Kitchens

Updated March 8, 2016

Ingredients

4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
Hot cooked rice or rice pilaf, if desired

Steps

1

In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
2

In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
3

In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
4

In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

No thyme in your cupboard? Basil makes a good stand-in with a little different flavor.
Prepare chicken breasts up to a day ahead. Cover with plastic wrap, and refrigerate. Bake just before serving.