Bacon Wrapped Stuffed Chicken Breast

5 from 13 votes

Full of flavor, this juicy stuffed chicken breast is wrapped in bacon and stuffed with spinach, artichokes, garlic and sun-dried tomatoes! With a quick prep and healthy ingredients, you'll please everyone at the dinner table.

Prep Time10

Cook Time45

Marinade Time30

Total Time1 25

Course: Main Dishes

Cuisine: American, Greek

Servings:

Calories: 551kcal

Author: Amanda Mason

Ingredients

¼ cup olive oil
⅛ cup balsamic vinegar
4 chicken breasts
6-8 pieces of bacon, (sugar-free and nitrate-free if eating paleo or whole30)
2 cups fresh spinach, (wash and then chop)
2 cloves garlic, minced
½ 14 ounce can artichokes in brine, (cut each into 3 pieces)
⅓ cup julienned sun dried tomatoes, (from a jar)

Instructions

Marinate the breasts for at least 30 minutes in the olive oil and balsamic vinegar.
Expert Tip: The longer you marinate, the more tender and juicy the meat will be. My recommendation is to marinate for 4-6 hours.
Using a sharp knife, chop the fresh spinach, garlic, and artichokes. Place in a bowl. Add in the sun dried tomatoes and stir until well combined.
Preheat the oven to 375°F.
Gently slice through the middle of your first breast, starting on one side and not going all the way through to the other. Using a spoon or your fingers, stuff the inside with the vegetable mixture.
Using your hands, close the chicken and then tightly wrap 2 pieces of uncooked bacon around the breast. Secure the bacon and keep the breast closed with 2 to 3 toothpicks.
Repeat for each piece and place in a cast iron skillet or baking dish.
Bake in the oven for 40 minutes at 375°F. From there, turn the oven to broil and bake for 5-10 more minutes to get the bacon crispy. It will take closer to 5 minutes if it’s a thinner bacon; closer to 10 if it’s thick bacon.
Serve with your favorite side dishes and enjoy!

Notes

The key to making great stuffed chicken breasts is to use even-sized pieces. This will help ensure they finish baking around the same time.
You can substitute thighs for breasts.
This recipe calls for canned artichokes in brine. If you're eating paleo or Whole30, this is the safest option because most jarred, marinated artichokes contain sugar and other non-compliant ingredients.
For the sun dried tomatoes, I use julienne sliced but if you can't those any jarred sun dried tomatoes will work. Just make sure you cut them into thin strips.
To enhance the flavor even more, use a flavored olive oil. Garlic or rosemary infused olive oil works really well with this recipe.
Spoon the juices from the baked dish over the breasts before serving for added flavor.

Nutrition