Ingredients:
1 ½ boneless skinless chicken breast, butterflied
2 slices of bacon cooked crisp and crumbled
½
cup Stonemill Kitchen Spinach Artichoke Parmesan Dip
¼
cup shredded Greuryre cheese
2 Tbl. bread crumbs
¼
tsp. salt
¼
tsp. black pepper
Drizzle of olive or vegetable oil.
3 tooth picks
Creamy Spinach Artichoke Parmesan Sauce:
¼ cup Stonemill Kitchens Spinach Artichoke Parmesan Dip
¼ cup Heavy cream
½ tsp. Salt
Combine all ingredients in a saucepan. Place on stove over medium high heat. Bring to a boil. Pour over chicken slices, serve.
Preparation:
Combine bacon, dip, cheese, breadcrumbs, salt and pepper in a bowl. Lay flat the butterflied chicken breast on a cutting board. Place mixture on the center of the chicken breast. Fold over chicken breast being sure to keep the mixture inside of the butterflied chicken breast. Secure open end with 3 toothpicks. Place in a baking dish. Drizzle with olive or vegetable oil. Season with salt and pepper to taste. Place in a preheated 400F. oven. Bake for 30-35 min until internal temp. reaches 160F. Remove from oven. Allow to rest 5 min. Slice on the bias about ¾” thick. Place slices on plate. Garnish with Creamy Spinach Artichoke Parmesan Sauce.
