Spinach Stuffed Chicken

I was inspired by a dish at Devito’s Restaurant. Devito’s is located just outside of Harrison, AR. It is a lovely restaurant, well worth a visits. Check out the website for yourself
https://www.devitosrestaurant.com/

My lovely wife and I have been there twice. This last time was so my wife could write a travel blog about the restaurant. Check out the blog here:
https://www.wanderlustprincess82.com/blog/date-night-harrison-ar

This particular time I had a dish called Brandon’s Chicken Parmesan. It is a chicken breast rolled in Parmesan cheese and topped with spinach-artichoke dip. It was a superb dish, one that I will definitely have again.

Today, I decided to make my own version. I hope y’all enjoy my spinach stuffed chicken.

Click Show More for Ingredients and Directions.

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Enjoy! Remember, cooking should be fun so have fun with it.

Ingredients:

2 Chicken breast
Salt and Pepper (to taste)
2 oz Cream cheese, softened
¼ cup frozen spinach, defrosted, drained and squeezed
¼ cup chopped artichoke hearts
½ cup shredded Mozzarella cheese
2 strips of bacon, quartered
2 Tbsp olive oil

Directions:

1. Preheat the oven to 400 degrees. Spray a baking dish with non-stick cooking spray.
2. Cut slits width-wise into the chicken, be careful not to cut completely through. Place the chicken in the prepared baking dish.
3. In a mixing bowl combine the cream cheese, spinach, artichokes and ½ cup of the Mozzarella cheese.
4. Season chicken breast with salt and pepper. Drizzle with olive oil.
5. Fill every other slit in the chicken with the spinach mixture. Fill the remaining slits with a strip of bacon. Sprinkle the remaining Mozzarella over the top.
6. Bake in the preheated oven until chicken is cooked through and the bacon is crispy, about 35-40 minutes.
7. Serve and Enjoy!

Howdy welcome to cooking West Chef Fletch where we are dedicated to cooking learning new recipes and having fun along the way I invite you to subscribe share and leave your comments as we travel together on this culinary Journey the recipe ingredients and directions will be in the description below and

With that let’s grab our knives straighten our Chef hats and start cooking welcome back to cooking with Chef FL guys let’s go get our ingredients out the oh wait I want to share a little backstory with you before we get the ingredients so about a month or so ago

My lovely wife and I were at this lovely restaurant called deitos and just outside of Harrison Arkansas my wife she’s been doing traveling blogs and this is one of the ones she wanted to do a Blog on I’m going to put the Vito’s restaurant website and moas traveling blog post

Post in the description below but let’s get back to the recipe today we’re making a spinach stuffed chicken breast now at deitos they have what they call Brandon’s chicken parmesan and it’s basically a chicken breast that’s rolled in Parmesan cheese and then topped with spinach artichoke dip for the most part

This is what I had that time and I Absolut absolutely loved it well I got thinking about it I thought maybe that’s a good idea for my video but I didn’t want to copycat their exact recipe so I I’m making my own so let’s get started today guys

Spinach stuffed chicken breast all right so now you know what we’re making going to share with you our list of ingredients obviously we need chicken breast and spinach now I’m making two of these one for me and one for my lovely wife cuz she has to eat

Too oh wait I got to grab Chef Fletch Junior I’m not going to make one for him but he loves being in the videos so where were we we got our chicken breast got our spinach got got some cream cheese some artichoke carts some shredded mozzarella cheesee and some

Bacon we also have salt and pepper cuz we’re going to take do salt and pepper it to taste and olive oil so there’s our ingredients next we’ll show you how to get started guys let’s get our chicken breast ready so we got two chicken breasts one for me one for my lovely

Wife so first things first we are going to slice some slits in the chicken breast we don’t want to go all the way through we just want to cut some slits we’re going to try to get seven in here if we can do the best you can getting getting

Slits in it we’re going to go and set that in our in our casserole dish for now that we’re going to be cooking it in I’m going to go and get this other one sliced up and then we’ll move on to making the the spinach artichoke dip

That’s going to go in it let’s go a and get this dip made up first of all we’re going to throw our cream cheese in the bowl and I’m actually going to just use a fork to kind of loosen that up a little bit with that we’re going to go ahead

And add our spinach and our artichoke I went ahead and dice the yti choke up a little bit so if you need to get that done I understand get that in there and just going to get this mixed up we’re going to not use all of our

Cheese we’re going to use about half of the shredded cheese we’ve got cuz we want to use the rest to kind of top the chicken breast with so H that’s about half maybe oh there we go so we’re just going to get this mixed up and then

We’ll get it added to our chicken we’re going to go ahead and season our our chicken breast with some some salt and pepper don’t use the big nozzle use the little sprinkle on the your pepper for sure now Sadie I know you’re hungry but we’ll feed you in a little bit I’m

Working on fixing dinner for me and Mama you need to be quiet for a moment all right so salt and pepper our chicken and we’re going to drizzle a little bit of olive oil on them as well so what we’re going to do with our spinach mix mixture we’re just going

To try not to get too much on your spoon at once just get a little bit and we’re going to basically do every other slit on the chicken breast now remember I always tell yall cooking should be fun guys this will be fun trying to stuff these in these

Slits we’ll just get it stuffed as best we can so I’ve got one slit done on that chicken breast now I said every other chick every other slit the other slit in between that’s where our Bacon’s going to go so we’ll put a piece of bacon in every other

Slit and spin and jard choke dip in the other slits I’m going to get these all made up guys um I’ve got the oven already preheated to 400° once we get them made up they’re going to go in the oven they need to cook for about 35 minutes guys

Well I did tell you that we were going to get these stuffed I forgot I told you that last little bit of cheese we’re going to just sprinkle that across the top of them and then we’ll get them in the oven that 450 or I’m sorry the 400° oven

They’re going to cook for about 35 minutes now if you notice I did not use all of my artichoke spinach dip so if you want to use whatever you have left over I know I’ve shown youall a video before on making actual spinach jard choke dip you can just add this to

That well our chicken just came out the oven it actually took us about 40 minutes to cook while I was cooking it I also made me some mashed potatoes and some green beans so we’re just going to grab our chicken breast and set it on top of those mashed

Potatoes well like I said I did mine with some mashed potatoes and and green beans if you want you can do yours over a b of rice or bed of angel hair pasta it’s it’s totally up to you but let’s dig in oh got to make sure we get a piece of

That bacon cuz you know like Emerald Agassi used to say pork fat rules and bacon man that’s the best way to have pork fat got to go in for a second bite guys the bacon man if y’all don’t love spinach this will change that on you

Guys this is so good next week guys we’re going to be doing a DIY that recipe we’re going to take on Taco Bell’s Crunch Wrap Supreme until then remember guys cooking should be fun so have fun with it we’ll see y’all next week