Preheat

Begin by preheating your grill, smoker, or oven to 350°F (175°C) for indirect cooking. This temperature ensures the chicken cooks thoroughly while maintaining moisture.

Prepare the Filling

In a medium-sized mixing bowl, combine the softened cream cheese, chopped artichokes with their brine, cooked spinach, grated Parmesan, and shredded mozzarella. Stir until the ingredients are well incorporated. If you prefer a quicker option, you can substitute the homemade filling with a pre-made spinach artichoke dip.

Season the Chicken

In a small bowl, mix together the Italian seasoning, smoked paprika, garlic powder, salt, and black pepper. Generously coat the chicken breasts with this seasoning blend, ensuring even coverage on all sides to enhance the flavor.

Stuff the Chicken

Carefully slice each chicken breast open horizontally, making a pocket, but do not cut all the way through. Spoon a generous amount of the spinach artichoke filling into each chicken breast, then fold the chicken closed, securing the filling inside.

Wrap with Bacon

Take about three slices of bacon and wrap them around each stuffed chicken breast. Use toothpicks if necessary to hold the bacon in place, ensuring it covers the chicken completely.

Grill or Bake

Place the stuffed chicken breasts on the grill, smoker, or in the oven. Close the lid and cook for 30-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Cooking times may vary based on the thickness of the chicken breasts.

Serve

Once the chicken has reached the proper internal temperature, remove it from the grill or oven. Allow the chicken to rest for a few minutes before serving to let the juices settle. This will ensure a tender, juicy bite every time.