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Bacon Wrapped Ricotta Stuffed Chicken


4 boneless skinless chicken breasts 2 oz. Cream Cheese (softened)

1/2 c. Ricotta Cheese 1 Bag Spinach (washed)

2 Garlic Cloves (minced) 1/2 c. Shredded Mozzarella

1/2 c. Parmesan Cheese

1/2 tsp garlic powder 1/4 tsp cayenne pepper

1/2 tsp Italian Season 8 Strips Bacon 2 tbsp. extra-virgin olive oil (divided)

Salt & Pepper


Preheat oven to 400°F (205°C)

Pat chicken dry with a paper town and season with salt and pepper.

In a large skillet add 1 tbsp of olive oil and garlic. Cook garlic for about 1 min or until you can smell the aroma. Toss in the washed spinach and cook until spinach is wilted. Then set aside to cool.

While the spinach is cooling take the chicken and slice it horizontally and open it like a book.

Place some saran warp over the chicken and using a mallet pound the chicken down a bit.

In a medium bowl, combine cream cheese, Ricotta cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, and cayenne.

Take the cheese mixture and fill the chicken and close the "book".

Wrap each chicken with 2 slices of bacon and secure with toothpicks and place in a baking dish.

Sprinkle the mozzarella on top of the chicken and drizzle 1 tbsp of olive oil over it.

Bake for about 25-30 min or until bacon is crispy and the chicken is no longer pink. Allow the chicken to rest for about 5 min before removing the toothpicks and enjoy!


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