In a hot cast iron over medium heat, cook bacon until crisp. Stir occassionally to cook evenly. Remove bacon and set aside. Leave a tablespoon of bacon fat and discard the rest or save it for reheating or for other dish.
Combine the seasonings. In a small bowl, combine onion powder, garlic powder, smoked paprika, salt and pepper. ¼ teaspoon is added to stuffing and the rest is used to season chicken.
Prepare the spinach stuffing. Mash soften cream cheese then add mozzarella, feta, mayonnaise, ½ of bacon bits and ¼ teaspoon seasoning. Mix well then add the chopped spinach.
Make a pocket in chicken breast, cut a slit in the rounder edge. Note: More details in making a pocket discussed in the post above.
Divide the spinach stuffing into 3 portions and stuff the chicken. Open up the chicken, spoon and spread the stuffing in the pocket. Push the stuffing inside to easily seal the edges with tooth pick. Place a whole tooth pick in the middle then half tooth pick on both sides.
Pre-heat oven at 375 degrees F.
Heat up the cast iron with 1 tablespoon bacon fat, sear and brown chicken breast for 3 minutes on each side. Note: It’s OK if some stuffing leaks out, you can always add it when you serve the chicken.
Transfer cast iron in the oven then bake for 20-25 minutes or until internal temperature in the thickest part of chicken reaches 165 degree F on an instant-read thermometer.
Allow to cool for 1-2 minutes then remove all the toothpicks and serve. If there are some stuffing that leaked out add on top of chicken breast then sprinkle some bacon bits. Enjoy!
DO NOT ADD ANYMORE SALT. Bacon and Feta are both salty.
Spinach stuffing can be made the night before, cover with saran wrap and store in the fridge.
I am using 3 (4 ounces each) chicken breast. If you are cooking a 3 oz or something bigger than 4 oz, adjust the cooking time accordingly.
Chicken can easily dry out when reheated. Adding a little bit of chicken stock or water will keep it moist and not rubbery. Check the post for ways to reheat chicken.