Boneless skinless chicken breasts stuffed with cream cheese and spinach, then rolled up, wrapped with bacon and baked up for an easy low carb, healthy weeknight dinner!
Place chicken breasts, one at a time, between two pieces of plastic wrap and use the flat side of a meat mallet to pound them flat.
In a small bowl, combine cream cheese, spinach, lemon zest, lemon juice, salt, and black pepper.
Depending on the size of the chicken breasts, place 3-4 tablespoons of the mixture in the center of each chicken breast, then spread filling out and roll chicken into a bundle, starting with the short end. Leave some space around the outer edges of the chicken so the filling doesn't ooze out.
Wrap two pieces of bacon around each breast and use toothpicks to hold the bacon ends together.
Place into a greased casserole dish and bake at 375 degrees F for 35 minutes, or until a cooking thermometer shows the internal temperature of the chicken to be 163 degrees F (proper cooking temperature for poultry is 165 degrees F, but there will be "carryover cooking" after the dish is removed from the oven.
Notes
* Cut down on the calories and fat by using light or fat free cream cheese.
** Use thin cut bacon. Thick cut doesn't work well, because it doesn't have enough time to get crispy in the oven.