Once upon a time, one of my favorite dishes was bacon wrapped chicken stuffed with cream cheese. When I became allergic to dairy 2 decades ago, I sadly gave up this bacon wrapped favorite. For whatever reason, I didn’t think to create a substitute until recently. And WOW – why did I wait so long? This bacon wrapped spinach stuffed chicken is ‘da bomb! It oozes with flavor, and I am kicking myself for taking so long to create it. But better late than never, right? And I can’t wait to make it again the next time my daughter (who is lactose-intolerant) comes home from college! It’s right up her alley too. 🙂
Wrapped in bacon and stuffed with not only spinach but garlic, sun-dried tomatoes and Daiya cheese shreds, it oozes (literally) with flavor!
I like to serve it with tri-color roasted carrots and my easy creamy dairy-free cauliflower rice.
Pin it, save it, make it! Be a dinnertime hero. 🙂
| Servings |
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- 3-4 boneless skinless chicken breasts
- Italian dressing (for marinading chicken)
- 1-2 cloves of garlic, minced
- 2 cups spinach leaves, washed and then chopped
- 1/2 cup Daiya dairy-free mozzerella "cheese" shreds
- 1/4 cup julienne cut sun dried tomatoes
- pinch of salt and pepper
- 6-8 pieces bacon (I used the pre-cooked, uncured bacon from Trader Joe's)
- chopped parsley for garnish
- Marinate chicken breasts in Italian dressing for at least 30 minutes
- Preheat oven to 375 degrees F
- Prep spinach and garlic
- Combine spinach, garlic, sun dried tomatoes, "cheese" shreds, salt and pepper
- Slice chicken breasts in the middle, but not all the way to the edge
- Stuff each chicken breast with the spinach mixture, then close and wrap with 2 pieces of bacon, holding the bacon in place with toothpicks
- Place in baking dish and bake for 45 minutes uncovered; when finished, baste with the juices and serve. 🙂
- Garnish with chopped parsley
© Kitchen Gone Rogue. www.kitchengonerogue.com
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