Last week, I posted a recipe for the pizza version of Artichoke and Bacon with Chicken. But this is also a great dish when made in a skillet without the pizza crust. It’s easy to make and can be made in one pan, or one skillet and a baking pan.  This one has gone into our make frequently file.  Trust me, it’s that good. My recipe.

Artichoke, Bacon & Spinach Chicken Alfredo

2 skinless Chicken Breasts (about 12 to 16 oz)
2 slices Thick Sliced Bacon, cooked and broken into pieces.
1/2 cup Artichoke Hearts
1/4 cup fresh Spinach leaves
1/4 cup Ricotta Cheese, whole milk
1 cup Mozzarella Cheese, whole milk, shredded
1/2 cup  Vodka Pasta Sauce or other low carb Alfredo Sauce
1/4 teaspoon Seasoning Salt
1/4 teaspoon ground Black Pepper
1 tablespoon Parmesan Cheese, grated
1 tablespoon Olive Oil

Preheat oven to 365 degrees (F.).

Generously sprinkle the chicken breaks with seasoning salt and pepper. Cut the chicken breasts across the meat part way through without going all the way through to leave four pockets along the length. This is similar to Hasselback chicken.

Take one or two spinach leaves and add 1/2 tablespoon ricotta cheese in the middle, then fold and put into one of the cuts in the chicken. Repeat seven times, placing one spinach packet in each of your cuts. Divide the bacon into eight groups and stuff into each of the cuts.

In a skillet that can go into the oven, such as a cast iron one, add one tablespoon Olive oil and place each breast in the pan and brown slightly on the bottom, about three minutes. Distribute cut up artichoke hearts over the chicken and sprinkle with Parmesan Cheese. Spoon the Alfredo sauce over the top, spreading it smoothly over the chicken, then sprinkle the mozzarella cheese on top.

Bake for 30 to 35 minutes until the cheese is melted and lightly browned. Remove, let cool about five minutes to allow the cheese to set, then serve.

Makes 2 to 4 servings.

Nutrition Information per servings (2 servings):
Calories: 518 Fat: 30.2 g Net Carbs:5.0 g Protein: 55.3 g