Bacon spinach hasselback chicken and roasted tomatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees

Step 2

Using a sharp knife, cut 6 slits crosswise about 3/4 of the way through each chicken breast

Step 3

Chop 2 slices of bacon; cut remaining 2slices into thirds.

Step 4

In a 10" cast iron skillet, cook chopped bacon over medium heat until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon and drain on a paper towel. Reserve 1 Tbs drippings in skillet

Step 5

Add garlic to drippings, cook until soft and fragrant, about 1 minute

Step 6

Stir in spinach, artichokes, vinegar, 1/4 tsp salt and pepper. Cook, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Transfer mixture to a medium bowl.

Step 7

Stir cooked bacon, cream cheese, and 1/4 cup mozzarella cheese into spinach mixture until well combined.

Step 8

Spoon spinach mixture into every other slit of the chicken breast

Step 9

Place 1 bacon piece into the remaining slits of the chicken

Step 10

Move stuffed chicken to the skillet

Step 11

In a small bowl, toss the tomatoes with the olive oil and 1/4 tsp salt

Step 12

Add tomatoes to the skillet around the chicken

Step 13

Bake until chicken is lightly browned, about 20 minutes

Step 14

Top with remaining mozzarella cheese

Step 15

Bake until cheese is melted and bubbly, tomatoes have burst, and an instant read thermometer registers 165 degrees, 5 to 7 minutes more

Step 16

Let stand 5 minutes before serving