Ingredients
- skinless boneless chicken breasts
- /2 cup mayonnaise
- /2 cup crumbled feta cheese
- cloves garlic, chopped
- ounces frozen chopped spinach, thawed and drained
- slices bacon
Instructions
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Step 1
First, I mix the spinach—after squeezing out every last bit of water—with mayo, feta, and garlic until it’s creamy and well-combined. Then, take each chicken breast and slice horizontally almost all the way through, opening it like a book. Spoon the filling right into the pocket, and don’t be shy—the more, the better. Next, wrap a slice of bacon around each breast, securing it with a toothpick so it holds its shape as it bakes. Arrange them in a shallow baking dish and cover. Pop them into a 375°F oven. I find that an hour is just right to cook the chicken through completely while giving the bacon time to crisp. While they bake, the bacon renders its fat over the chicken, keeping the meat wonderfully moist. The feta melts into the spinach, creating a lush, savory center. After pulling from the oven, let them sit for five minutes before removing the toothpicks—this helps the filling set slightly.