Chicken Stuffed with Bacon and Spinach

Chicken Stuffed with Bacon and Spinach

Makes: 6 servings

Carbs per Serving: 3 grams

Protein per Serving: 68.83 grams

Fat per Serving: 39.67 grams


?         1 1/2 lb boneless chicken thighs

?         7 bacon sliced

?         3 Tbsp butter

?         2 1/4 cups spinach

?         1 1/2 tsp minced garlic

?         1 1/4 cups cream cheese, room temperature

?         1/3 cup shredded Swiss cheese

?         1/3 tsp salt

?         1/3 tsp freshly ground black pepper


  • Set the oven to 425 degrees F.
  • Place the bacon slices in a single layer on a baking sheet, making sure that they are not crowded. Bake for 12 minutes, and then set aside to cool.
  • Place a skillet over medium high flame and melt the butter. Sauté the garlic and spinach until spinach wilts then set aside.
  • In a bowl, mix the spinach and cream cheese. Chop the bacon and add into the mixture.
  • Place the chicken thighs on a baking sheet and lay each out flat. Spoon the spinach mixture onto each piece, then sprinkle the Swiss cheese on top.
  • Close the thighs and insert toothpicks to seal. Season with salt and pepper and arrange on a baking dish.
  • Bake for 17 to 20 minutes, or until the internal temperature reaches 165 degrees F.