Ingredients
CHICKEN BREASTS 4 boneless, skinless
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
FRESH CHEESE 4 whole ounces, softened at room temperature
SPINACH 1 cup chopped frozen, thawed and drained
DRIED TOMATOES ¼ cup, diced
MOZZARELLA CHEESE ½ cup grated
PINCH OF CRUSHED RED PEPPER FLAKES
4 SLICES OF BACON, cut into 2-inch pieces
½ cup grated PARMESAN

METHOD:

Step 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil.

Step 2
Place the chicken on a cutting board and slice slits on one side of each chicken breast. Be sure not to cut all the way through the chicken, as you don’t want the filling to fall out. Sprinkle each chicken breast with salt and pepper on all sides and transfer to the prepared baking sheet.

Step 3
In a mixing bowl, combine the cream cheese, drained spinach, sundried tomatoes, and mozzarella. Season with salt, pepper, and red pepper flakes. Fill every other slit in the chicken breasts with the cream cheese mixture. Fill the remaining slits with a slice of bacon.

Step 4
Sprinkle the parmesan cheese on top of each chicken breast.

Step 5
Bake until the chicken is cooked through, cheese is melted and bacon is crispy, about 35 minutes.