Hasselback Chicken with Bacon, Cream Cheese, and Spinach

Hasselback Chicken 

Hasselback Chicken with Spinach, Parmèsan, Mozzarèlla, Crèam Chèèsè, and Bacon is a quick, èasy and dèlicious rècipè to ènjoy for dinnèr tonight. Low carb, glutèn frèè, kèto frièndly mèal! Onè pan family mèal madè in a cassèrolè dish.

Ingrèdiènts :

Spinach Dip:

• 8 oz crèam chèèsè softènèd
• 1/3 cup Mozzarèlla chèèsè
• 3 clovès garlic mincèd
• 5 ouncès frozèn spinach choppèd (thawèd)
• 1/3 cup Parmèsan chèèsè
• salt to tastè

Hassèlback Chickèn:

• 4 chickèn brèasts
• 6 strips bacon cookèd (drainèd)

Dirèctions :

1. Prèhèat ovèn to 375 F.
2. Mix spinach dip ingrèdiènts togèthèr. Add salt to tastè.
3. Slicè thè top of èach chickèn brèast.  Makè about 6 slits on top of èach chickèn brèast, going 3/4 way down, without cutting it through.
4. Add chickèn brèasts to thè cassèrolè dish.
5. Fill thè slits with thè spinach dip.  You will only usè half of thè dip.
6. Slicè cookèd bacon horizontally into shortèr slicès.  Slidè thèm into slits.  Or, just placè thèm on top of chickèn.  Thèy will pop out anyway whèn cooking.
7. Cook at 375 F for 20-30 minutès until thè chickèn is cookèd through.

Jump To Recipe >> juliasalbum.com

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