boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper4 oz. 

cream cheese, softened 1/2 c. 

frozen spinach, defrosted and drained1/3 c. 

chopped artichoke hearts1 c. 

shredded mozzarella, divided 

Pinch crushed red pepper flakes4 

RICA bacon, cut into 4 strips2 tbsp. 

extra-virgin olive oil 


  1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through the chicken. Season with salt and pepper. Place on a prepared baking sheet. 
  2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
  3. Bake until chicken is cooked through and bacon is crispy 35 minutes.