Bacon-Wrapped Chicken Stuffed with Spinach and Cheese

Once one of my favorite meals was bacon-wrapped chicken stuffed with cream cheese. After developing a dairy allergy two decades ago, I reluctantly stopped making it. Recently I finally developed a dairy-free alternative—and it’s amazing. This bacon-wrapped spinach stuffed chicken is packed with flavor and melts in your mouth. I only wish I had tried it sooner. It’s perfect for family dinners and a great option when my lactose-intolerant daughter comes home from college.

Each breast is wrapped in bacon and filled with a savory mixture of spinach, garlic, sun-dried tomatoes, and dairy-free Daiya mozzarella-style shreds. The combination gives the dish a rich, oozing texture and bold flavor.

I like to serve this with tri-color roasted carrots and a creamy, dairy-free cauliflower rice for a complete, satisfying plate.

Pin it, save it, and make it—this is an easy way to become a weeknight hero.

Bacon Wrapped Spinach Stuffed Chicken

Kelly Kirkendoll

A flavorful, dairy-free twist on stuffed chicken breasts—wrapped in bacon and bursting with spinach, garlic, sun-dried tomatoes, and dairy-free cheese.

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Course
Main Dish

Cuisine
Dairy-Free, Gluten-Free

Servings
4

Ingredients

• 3-4 boneless skinless chicken breasts
• Italian dressing (for marinating chicken)
• 1-2 cloves garlic, minced
• 2 cups spinach leaves, washed and chopped
• 1/2 cup Daiya dairy-free mozzarella-style shreds
• 1/4 cup julienne-cut sun-dried tomatoes
• Pinch of salt and pepper
• 6-8 pieces bacon (pre-cooked uncured works well)
• Chopped parsley for garnish

Instructions

• Marinate chicken breasts in Italian dressing for at least 30 minutes.
• Preheat the oven to 375°F (190°C).
• Prepare the spinach and mince the garlic.
• In a bowl, combine the chopped spinach, minced garlic, sun-dried tomatoes, dairy-free cheese shreds, and a pinch of salt and pepper.
• Carefully slice each chicken breast horizontally to create a pocket, stopping before you cut all the way through.
• Stuff each breast with the spinach mixture, close it, and wrap with two pieces of bacon. Secure the bacon with toothpicks if needed.
• Place the stuffed breasts in a baking dish and bake uncovered for about 45 minutes. When done, baste with the pan juices and serve.
• Garnish with chopped parsley before serving.

Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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