Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 8oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 0.5 cup whole milk ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 4 strips cooked, crumbled bacon

Instructions:

  1. Lay the chicken breast flat on a cutting board. Using a sharp paring knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to pierce through to the other side.
  2. Season the interior and exterior of the chicken breasts generously with smoked paprika, garlic powder, salt, and pepper.
  3. Wilt the fresh baby spinach in a dry pan over medium heat for 60 seconds. Place the wilted spinach in a clean kitchen towel and squeeze thoroughly until all excess moisture is removed.
  4. In a small mixing bowl, combine the dry spinach, ricotta cheese, grated Parmesan, minced garlic, and crumbled bacon bits.
  5. Spoon approximately 2 tablespoons of the spinach-ricotta mixture into each chicken breast pocket. Secure the opening with 2-3 wooden toothpicks using a sewing motion to seal the filling.
  6. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, or until the exterior is a mahogany-brown crust and the internal temperature reaches 165°F (74°C).