Grilled Spinach Stuffed Chicken - Dump and Go Dinner
4
Servings
4
Ingredients
19
Comments
Tired of the same old grilled chicken? Fire up the grill for this bacon wrapped chicken with a moist and tasty stuffing of cream cheese and spinach.
4
Servings
4
Ingredients
19
Comments
Ingredients
- 1 pound Chicken, Boneless Breasts
- 1 cup Spinach, Frozen
- 1 cup Cream Cheese
- ½ pounds Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Butterfly chicken breasts open.
- 6043205 Upgrade to a paid membership 12396 to unlock all instructions 81563
- 9316679 Upgrade to a paid membership 42077 to unlock all instructions 64221
- 7474196 Upgrade to a paid membership 17366 to unlock all instructions 13377
- 2679111 Upgrade to a paid membership 43652 to unlock all instructions 48617
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Grill
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6516341 Upgrade to a paid membership 30195 to unlock all instructions 23486
- 7653048 Upgrade to a paid membership 34930 to unlock all instructions 18386
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Butterfly chicken breasts open.
- Place spinach and cream cheese in the middle and fold chicken breast in half.
- Wrap a slice of bacon around the middle of the chicken to hold the stuffing in.
- Grill chicken over high heat and cook for 5-7 minutes on each side or until cooked through.
- Remove from heat and allow to rest for 5 minutes before serving
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed chicken Amount Per Serving
- Calories
- 587
- Total Fat
- 45g
- Saturated Fat
- 20g
- Trans Fat
- 1g
- Cholesterol
- 177mg
- Sodium
- 646mg
- Total Carbohydrates
- 6g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 38g
- WW Freestyle
- 18
19 Comments
Join the discussionI am going to try this recipe out soon on our charcoal grill. But I like to sauté any greens in a cast iron skillet with garlic powder, onion powder, a tbsp. of bacon grease, and salt and pepper, before adding it to something like this or pizzas, for example. Doing that imparts more flavor to the spinach and you might win some non spinach lovers over, too. You could easily substitute kale for the spinach. My 19 month old son prefers kale to spinach.
Thanks for recipe!
I made a version of this tonight…O.M.G! It was SO delish! I added gorgonzola, kalamata olives, and green onion to the cream cheese/spinach mixture….yum! Also, I cut out the salt since I added olives, but I added a sprinkling of garlic powder to the chicken breast. I had to bake it since I don’t have an outside grill, but it was still wonderful. In fact, because I baked it, there was a cheese sauce that melted out of the chicken which, mixing with the bacon grease was pure heaven!
Full disclosure; when I say “bake” I mean bake in my toaster oven!
Marion, your additions sounds delicious! Glad you shared.
This recipe looks very nice and certainly taste very, very good. I tried to cook it and my family was impressed by the taste, the look was not very nice, but in the end taste counts more. Thanks for sharing.
what does it mean by flash freeze? looks good thanks!
Here’s a great post on it Malissa http://onceamonthmom.com/flash…
The link is broken, could you try again?
I want the recipe for the Quinoa side you show in the picture! (yummy looking) Is it possible to get that or could you direct me to the recipe? Thanks so much.
Jenn, keep an eye out- I’ll be posting the recipe in a few weeks!
I just found your website through another post & I LOVE it!! Thanks for so many wonderful recipes! I could have used them a couple of years ago when I was cooking week night meals for my family of 5 plus my daughter, her husband & their twin 2 yr olds(both parents working full-time,enough said). Glad to have found it now!
Anyway, about this recipe – Do you think you could just cut a slit in the chicken & stuff it, rather than butterfly it? I think that would work if you mix the spinach & cream cheese,then roll it into a “log” to put it in the chicken.
Judy, Iwelcome! I personally enjoy thinner slices of chicken so butterflying is my preferred method, but as long as you can get the slit big enough to get the cheese in, you should be fine. Let me know how it works out.
Sounds delicious! Do you cook the bacon before you put it in?
Yes sorry we’ll fix that!
I don’t understand Kellie’s question that you replied to. Why are we cooking the bacon? Wouldn’t it just be put on the grill raw wrapped around the raw chicken breast?
Oops you are right Jenny, it’s wrapped raw. No need to cook.
I am just curious how about the placement of the spinach and cream cheese. Do you place frozen spinach in the breast with a slice of 2oz. of cream cheese on top of that? No seasoning inside the breast?
Thanks
You can either put the spinach on top of the cream cheese or on bottom. It won’t actually matter. And no seasoning inside the breast unless you just want to add to it.
Do you thaw the spinach before stuffing?
You can – I don’t think it matters either way. Enjoy!