4 slices of bacon (crispy cooked and cut into small pieces)
1 ea. chopped spinach
1 ea. chopped artichoke hearts
4 ounces of cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parmesan cheese
1/4 tsp salt
1/4 teaspoon garlic powder
1/3 teaspoon red pepper flakes
Sauté the spinach and artichokes in 2 teaspoons of butter over medium heat for 3 minutes.
Add cream cheese, mayonnaise and sour cream, mix well and remove from heat. Add remaining ingredients and mix well. Reserve a teaspoon of chopped bacon for garnish.
Wash the chicken breasts (4) and cut a 2 inch incision in the thick part of the meat. Season well with garlic seasoned onion powder, ground thyme, salt and pepper to taste.
Preheat the oven to 400°
Bring a grill or skillet to medium-high heat, oil well and sear the breasts for about 7 minutes on each side until lightly crispy and golden brown.
Use a fork to hold the brisket open while pouring the dip. Close each with toothpicks. Bake for about 30 minutes until cooked through.
Brush with cooking juices about halfway through cooking. I served them with yellow rice.