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 :
- Prèhèat ovèn to 375 F.
- Mix spinach dip ingrèdiènts togèthèr. Add salt to tastè.
- 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.
- Add chickèn brèasts to thè cassèrolè dish.
- Fill thè slits with thè spinach dip. You will only usè half of thè dip.
- 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.
- Cook at 375 F for 20-30 minutès until thè chickèn is cookèd through.
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