Bacon-wrapped Chicken with Spinach Cream Cheese

Words: Mikka Wee/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/July 23, 2012

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If Popeye had more class (and a more palatable set of taste buds), he wouldn’t settle for just a measly can of Spinach. I mean, even the idea itself is absurd.

If he had the slightest bit of culinary sense, what he’d do instead is to get his muscles pumpin’, whip out a pan from the closet, and start cooking this lip-smackin’ chicken dish that’ll definitely keep ye ‘old scurvy away and get his crew sailin’ the seven seas.

Aye, this dish has been proven to weaken even the sirens’ knees. ‘Cause you see, mateys, despite the cream cheese and spinach stuffed into these once-feathered babies, they’re also wrapped with a shiny sheet of bacon.

Here’s some food for thought: ever wondered why Popeye is so addicted to these greens? Well, he’s not—his creators are, and they want to brainwash kids all over the world to eat this stuff. But rightly so, because these greens are terrific for those little pirates.

How about you?

Check your belly. Is it more of a Wimpy or a Popeye? If you answered the former, then you’re in deep trouble. Perhaps it’s about time you trade in those triple cheeseburgers for some chicken breast and spinach.

Bacon-wrapped Chicken stuffed with Spinach Cream Cheese

Yield: 3 servings


  • 3 pcs chicken breast, large
  • salt and pepper
  • 2-3 tsp olive oil
  • 3 strips bacon
  • 1/2 cup cream cheese
  • 1/4 cup blanched spinach, chopped
  • 1/4-1/2 tsp salt


  1. Clean chicken breast well, pat dry.
  2. Season both sides with salt and pepper.
  3. Make a pocket by slicing the chicken breast on the thick part. Stand by chicken.
  4. In a bowl, mix together cream cheese, spinach and salt.
  5. Divide into 3 portions and fill each chicken breast with spinach mixture.
  6. Wrap each breast with bacon.
  7. Heat pan and put olive oil.
  8. Sear chicken on both sides, around 1-2 minutes per side.
  9. And continue cooking in preheated 350 degrees Fahrenheit oven for 7 minutes.
  10. Serve with sidings.

Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Rae Cabradilla

    Most definitely gonna try this out! I was looking for a certain recipe for the chicken breasts left over in the fridge, and this is just the solution! Thanks Pepper! :)

    • Katherine Jao

      Hi Rae! Thanks for the support. :) Do let us know how it goes.

  • Tina Cillo

     Tomorrow’s lunch!  Can this be modified to make chicken kiev?

    • Katherine Jao

      Hi Tina, you can try but the butter might just ooze out. Unless you’re able to bread it nicely. :)

  • Kitchenchicken


    • Katherine Jao

      Thank you! :) 

  • Nik

    Hello. What kind of pan did you use in here? Nonstick?

    How do you make a pocket???

    • Katherine Jao

      Use a regular pan heated to a high temperature to avoid sticking on the pan. Just run through the middle using a knife. It’s best to get the thickest breast you can find. :)

      • tric

         If you put it in high temperature (to avoid sticking in the pan you say), wont the chicken burn immediately? Will the insides of the thick breast cook the same time?

  • Steph


  • Sammy Russell

    Tried this recipe, think you might be using smaller than normal chicken breasts as bacon didn’t reach around it at all? Tastes Devine but spilled out everywhere. Any suggestions?

  • Adi

    I got inspired by this recipe and made my own version of it … Must say that it was devine if you don’t mind me saying it myself! LoL 😀

    Adding some grounded garlic to the stuffing mix will give it that little bit of a punch and aroma which will work its way out from the inside … mmm yummy … I also think that mushroom goes perfectly with it as well but hey everyone’s got their own opinion so I suggeat all you people out there to start experimenting with this beautiful dish ❤︎ :)