Winter Solutions #4: Artichoke & Spinach Stuffed Chicken

We LOVED this and it was so easy to make…made some creamy garlic mashed potatoes to go with and good to go!!  I cut everything in half and still had enough for dinner and leftovers!

Artichoke & Spinach Stuffed Chicken

6 (6 ounce) boneless skinless chicken breasts
1 (8 ounce) package cream cheese, softened
1 packet Artichoke & Spinach Warm Dip Mix
12 bacon slices
1 teaspoon Garlic Pepper Seasoning

Preheat oven to 400°F. Cut large slit in side of each chicken breast, creating a pocket.
In small bowl, combine softened cream cheese and Artichoke & Spinach Warm Dip Mix; stir until well combined. Stuff into slits in chicken. Wrap 2 slices of bacon around each breast. Place in a greased 13×9-inch baking dish. Sprinkle with Garlic Pepper Seasoning.
Bake 35-40 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer. If desired, broil on HIGH 2-3 minutes or until bacon reaches desired crispiness.
Makes 6 servings.

Serve with Garlic Pepper & Honey Sweet Potatoes.

Make ahead & freeze: Prepare through step 2. Wrap each chicken breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

For leftovers Artichoke & Spinach Chicken Wraps recipe: Place 2 chicken breasts in a storage container. Refrigerate up to 2 days.

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