A light and easy dinner for two on any occasion. Chicken, cheese, AND jerky. What's not to love?


  • 1/2 package Savage Jerky Sgt. Pepper Bacon Jerky (or any Savage Jerky bacon jerky variety), chopped and divided
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • ½ tbsp butter
  • ½ clove of garlic
  • Salt and pepper, to taste
  • 6oz french green beans


  • ½ cup spinach, chopped
  • 2 tsp olive oil
  • cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained/chopped
  • oz cream cheese, softened
  • 1 cup shredded mozzarella, see notes
  • 1/3 cup Parmesan, grated
  • ½ tsp dried basil
  • dried oregano
  • ¼ tsp onion powder
  • red pepper flakes


Preheat oven to 375°F. Add olive oil in a skillet over medium heat. Cook spinach, sun-dried tomatoes, and garlic until wilted. About 3-4 minutes. Set aside. Combine remaining ingredients for filling then add spinach mixture.

Pat chicken dry and cut a pocket for stuffing. Be careful not to cut all the way through the chicken breast. Stuff each piece then season with salt, pepper, and paprika. Heat olive oil in a skillet over medium then sear each breast one side at a time. About 3-4 minutes or until golden. Transfer chicken breasts to a baking dish and cook for 17-20 minutes.

Wash and cut the ends of the green beans. Bring water and a pinch of salt to a boil then add green beans. Boil for 1-2 minutes or until softened. Add oil and butter to a skillet over medium heat and cook the blanched green beans for 2-3 minutes. Plate the chicken and green beans then serve.

Savage Jerky Co.
Tagged: bacon jerky