Bacon Wrapped Veggie Stuffed Chicken
What’s better than delicious, juicy baked chicken? Delicious, juicy baked chicken wrapped in bacon and stuffed with spinach, artichokes, garlic and sun-dried tomatoes. This new Bacon Wrapped Veggie Stuffed Chicken recipe is dairy-free, gluten-free, paleo and whole30–compliant ... with only one pan to clean!
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- 3-4 chicken breasts
- 6-8 pieces of bacon Bacon (sugar-free and nitrate-free if eating paleo or whole30)
- 2 cups spinach (wash and then chop)
- 2 cloves garlic, minced
- ½ can 14 oz can of artichokes in brine (cut each into 3 pieces)
- ⅓ cup julienned sun dried tomatoes (from a jar)
Marinate your chicken breasts for a half hour or more in the olive oil and balsamic vinegar.
Chop up the spinach, garlic and artichokes and combine those with the sun dried tomatoes and stir.
Preheat the oven to 375 degrees fahrenheit.
Gently slice through the middle of your first chicken breast, starting on one side and not going all the way through to the other, then stuff the inside with the vegetable mixture, close it up and then tightly wrap 2 pieces of bacon around it. Secure the bacon and keep the chicken breast closed with 2 to 3 toothpicks.
Repeat for each chicken breast and place in a cast iron skillet or baking dish.
Bake in the oven for 40 minutes at 375 degrees; then turn oven up to broil and bake 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.
Plate and enjoy!
Calories: 540kcal | Carbohydrates: 10g | Protein: 42g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 130mg | Sodium: 640mg | Potassium: 1099mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2030IU | Vitamin C: 20.7mg | Calcium: 46mg | Iron: 2.5mg