Hasselback Chicken with Bacon, Cream Cheese, and Spinach is a delicious one-pan meal made in a casserole dish! The chicken is stuffed with Spinach Dip made with Parmesan, Mozzarella, and Cream Cheese. High in protein, low in carbs, gluten-free recipe.
8 oz cream cheese softened
1/3 cup Mozzarella cheese
1/3 cup Parmesan cheese
3 cloves garlic minced
5 ounces frozen spinach chopped, thawed
salt to taste
4 chicken breasts
6 strips bacon cooked, drained
Preheat oven to 375 F.
Mix spinach dip ingredients together. Add salt to taste
Slice the top of each chicken breast. Make about 6 slits on top of each chicken breast, going 3/4 way down, without cutting it through.
Add chicken breasts to the casserole dish.
Fill the slits with the spinach dip. You will only use half of the dip.
Slice cooked bacon horizontally into shorter slices. Slide them into slits. Or, just place them on top of chicken. They will pop out anyway when cooking.
Cook at 375 F for 20-30 minutes until the chicken is cooked through.