Artichoke Stuffed Chicken with Bacon

Serves 4


4 6-8 oz. portions of boneless skinless chicken breasts
4 long slices of thick-cut bacon
6 oz. whole milk ricotta
1 large egg
1/2 C grated Parmesan (loosely filled)
3/4ths of a 12 oz can artichoke hearts drained and chopped
1/2 t paprika
1/4 C chopped white sweet onion
1/2 t salt 1/4 t black pepper (extra to sprinkle on after assembling)
3-4 T light oil


  • Cut slit in center on chicken to create a pocket. Rub with a bit of the olive oil. Mix the ricotta down to salt and pepper. Mix well. Stuff into pocket then wrap bacon around. Arrange in baking dish about 2 inches apart. Sprinkle with a bit more salt and pepper.
  • Bake at 375 degrees for about 35 minutes until chicken is cooked through and bacon is done. But don’t overcook.
  • Serve over rice.

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