Tuscan Stuffed Chicken
Savor the flavors of Bacon-Wrapped Tuscan Stuffed Chicken, filled with cream cheese and sun-dried tomatoes, then grilled to perfection!
Bacon Wrapped Tuscan Stuffed Chicken
Hey there, food lover! If you’re looking for a dish that’s packed with flavor and sure to impress, let me introduce you to Bacon-Wrapped Stuffed Tuscan Chicken! This recipe combines juicy chicken breasts with a delicious cream cheese filling, sun-dried tomatoes, and crispy bacon. Trust me, it’s a real crowd-pleaser that’s perfect for a family dinner or a special occasion. Let’s dive into the tasty details!
Once your Bacon-Wrapped Stuffed Tuscan Chicken is cooked to perfection, serve it alongside your favorite sides. It pairs wonderfully with roasted vegetables, a fresh salad, or even a hearty grain like quinoa.
Visual Process for Making Tuscan Stuffed Chicken
Step 1
Mix The Filling
Combine chopped spinach, sun-dried tomatoes, ricotta, cream cheese and seasonings.
Step 2
Prepare the Chicken
Butterfly the breasts then pound them out to an even thickness. Spread the filling on the inside.
Step 1
Roll It Up
Now, grab some slices of bacon and wrap them around the stuffed chicken breast to secure it. Use toothpicks to hold everything in place (this makes it easier to grill without any mess!).
Step 4
Grill or Bake
Place your wrapped chicken on the grill and cook until it reaches an internal temperature of 165°F. This usually takes about 20-25 minutes, but keep an eye on it to avoid any bacon mishaps!
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Tuscan Stuffed Chicken
Equipment
- Meat tenderizer mallet
Ingredients
- 4 chicken breasts
- 8 slices bacon
- 1 cup spinach (chopped)
- ½ cup sun-dried tomatoes (dry-packed, slightly chopped)
- 4 oz low-fat cream cheese (at room temperature)
- ¼ cup fat-free ricotta cheese
- 2 tbsp Italian seasoning
- 2 garlic cloves (minced)
- ½ teaspoon salt
Instructions
- Preheat the grill to 400℉ or preheat your oven to 375°F.
- Butterfly 4 chicken breasts without cutting all the way through. Place each breast between 2 pieces of parchment paper. Use a meal mallet to pound it out to a uniform thickness of 1/2 inch or so.
- In a small bowl add 1 cup spinach, ½ cup sun-dried tomatoes, 4 oz low-fat cream cheese, ¼ cup fat-free ricotta cheese, 2 tbsp Italian seasoning, 2 garlic cloves and 1/2 teaspoon salt. Mix until well combined.
- Spread a small amount onto the chicken breast.
- Roll the chicken around the filling and wrap 2 pieces of bacon around the chicken to hold it into place. Secure with toothpicks.
- Grill your chicken until it reaches an internal temperature of 165℉. Alternatively, bake your chicken in the oven for 25-30 minutes until it reaches and internal temperature of 165℉.
- Serve with a side of roasted vegetables or a light salad.
