Hasselback Chicken with Spinach, Bacon, and Cheese (Parmesan, Mozzarella, Cream Cheese)

Ingredients:
Spinach Dip:

8 oz cream cheese, softened
⅓ cup Mozzarella cheese, shredded
⅓ cup Parmesan cheese, grated
3 cloves garlic, minced
5 ounces frozen spinach, chopped and thawed
Salt, to taste
Hasselback Chicken:
4 chicken breasts
6 strips bacon, cooked and drained

Instructions:

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Preheat your oven to 375°F (190°C).
Prepare the Spinach Dip: In a bowl, combine the cream cheese, Mozzarella, Parmesan, minced garlic, and thawed spinach. Season with salt to your liking.
Prepare the Chicken: With a sharp knife, make about 6 deep slits across the top of each chicken breast, ensuring not to slice all the way through.
Assemble: Place the chicken breasts in a casserole dish. Spoon the spinach dip into each slit. You will use about half of the dip.
Add Bacon: Cut the cooked bacon into shorter pieces and tuck them into the slits alongside the dip. Alternatively, lay them over the top of the chicken.
Bake: Cook in the preheated oven for 20-30 minutes, or until the chicken is thoroughly cooked.
Prep Time: 15 mins | Total Time: 45 mins | Servings: 4