Spinach-Stuffed Chicken Breasts

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 8, 2016

Ingredients

slices bacon, chopped

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

box (9 oz) frozen spinach, thawed, squeezed to drain

egg, slightly beaten

1/2

teaspoon dried thyme leaves

cup shredded Italian cheese blend (4 oz)

boneless skinless chicken breasts (4 oz each)

1/2

teaspoon pepper

tablespoons olive or vegetable oil

Hot cooked rice or rice pilaf, if desired

Steps

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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.

Expert Tips

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.