STUFFED KENTUCKY BOURBON CHICKEN BREAST

featuring
Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce

Ingredients 
  • 12 oz whipped cream cheese
  • ¼ cup parmesan cheese, shredded
  • 1 ½ cups spinach, chopped
  • 4 chicken breasts, boneless & skinless
  • 2 slices bacon
  • 2 cloves garlic, peeled & diced
  • An 8 oz bottle of Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce
  • Cracked black pepper
  • Kosher salt
  • Your favorite cajun seasoning
  • Garlic powder
  • Onion powder
cowboy pinwheels

Directions

In a large, deep, oven-safe pan, fully cook 2 slices of bacon. You won’t want these to be totally floppy or totally crispy, but right in between. Once cooled, cut bacon into small pieces and set aside. Save the bacon grease and the pan–we’ll use it to cook the chicken breasts.

In a medium bowl, combine whipped cream cheese, bacon, parmesan cheese, garlic, and chopped spinach. 

Next, cut along the side of each chicken breast, being careful not to slice all the way through. You want to create a pocket inside the chicken breasts. Fill this pocket with a hearty helping of your cream cheese mixture and pat closed. Top each breast with a hearty dash of black pepper, cajun seasoning, garlic powder, and onion powder. Flip breasts and coat the other side with the same seasonings. 

Add 1 tablespoon of butter to the bacon grease left in the pan and place over medium-high heat. Add the chicken breasts to the pan. While the breasts are cooking, preheat your oven to 375 degrees Fahrenheit. 

Once breasts start to sear on one side, flip them. Let cook for a few minutes and flip again. Pour ⅔ of a bottle of Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce over the chicken breasts to coat. Cover the pan with a lid and cook in oven for 20 minutes. After 20 minutes, uncover the pot and cook an additional 10 minutes (or until fully cooked). A little stuffing spillage is ok! Dish up and enjoy!

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