Ingredients

• 4 skinless boneless chicken breasts

• Salt & pepper

• Paprika

• Garlic, chopped

• 8oz cream cheese, room temp

• ½ cup Parmesan cheese, shredded

• ⅓ cup feta cheese crumbles

• 1 cup frozen spinach

• ¼ cup sun dried tomatoes

• ¼ cup chopped cooked BACON

• 1 tablespoon butter or cooking oil

Directions

1. Butterfly chicken breasts. Season the outside with salt, pepper, & paprika.

2. Cook frozen spinach per pkg instructions. Drain very well. (I use a cheese cloth to wring it out) 

3. Mix together cream cheese, parmesan cheese, feta cheese, spinach,  bacon, and sun dried tomatoes. 

4. Stuff the chicken (use toothpick if necessary to hold it closed)

5. In an oven safe skillet over medium heat, add butter or cooking oil. Sear both  sides of the chicken. Once seared insert the skillet into a 400° oven and bake for 15 to 20 minutes until an internal temperature of 165° is reached.

6. Let the chicken rest 5 to 10 minutes before serving.


   As with most of my recipes just about everything can be optional or swapped