Prep Time: 15 mins
Total Time: 50 mins
Servings: 4 servings
Ingredients:
- 980g boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 113g cream cheese, softened
- 60g frozen spinach, defrosted, drained, and squeezed
- 50g chopped canned artichoke hearts
- 115g shredded mozzarella, divided
- Pinch of crushed red pepper flakes, to taste
- 120g bacon strips, cut into 4 strips
- 30ml extra-virgin olive oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
Directions:
1. Preheat the Oven:
- Preheat your oven to 200°C and line a large baking sheet with foil.
2. Prepare the Chicken:
- Make slits widthwise in each chicken breast, being careful not to cut all the way through. Season each breast with salt and pepper. Place the chicken on the prepared baking sheet.
3. Prepare the Filling:
- In a medium bowl, combine the softened cream cheese, spinach, artichoke hearts, and half of the shredded mozzarella (about 57g). Season with salt, pepper, and a pinch of crushed red pepper flakes.
4. Stuff the Chicken:
- Fill every other slit in the chicken breasts with the cream cheese mixture. In the remaining slits, place a piece of bacon.
5. Top the Chicken:
- Sprinkle the remaining mozzarella on top of the stuffed chicken breasts. In a small bowl, mix the olive oil with the cannabis oil, then drizzle over the chicken.
6. Bake:
- Bake in the preheated oven for about 35 minutes, or until the chicken is cooked through and the bacon is crispy.