The Garden Gate Recipe Collection
Spinach Artichoke Stuffed Chicken Breasts
This effortless Spinach Artichoke Stuffed Chicken combines the best version of classic flavors and rolls it into a healthy, quick, easy-to-follow recipe. Creamy Spinach Artichoke Chicken recipe only requires 15 minutes hands-on time and bakes in the oven in minutes.
Ingredients
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4 chicken breasts, butterflied with a deep slit
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1/2 tbsp. olive oil, plus more for drizzling
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3 cloves garlic, minced
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8 ounces fresh spinach
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1/4 tsp. salt
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1/4 tsp. pepper
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14 oz. canned artichokes, chopped
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4 ounces light cream cheese
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1/2 cup fresh parmesan, grated
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1/2 cup shredded mozzarella
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garlic salt
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Italian seasoning
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paprika
Ready? Let's cook!
1. Make the Filling
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Preheat oven to 375ºF
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In a large nonstick skillet heat 1/2 tbsp. olive oil over medium heat. Add garlic and saute for 1 minute. Add about half of spinach, salt, and pepper. Stir until spinach is wilted and then add second half of spinach. Stir until all spinach is wilted.
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Reduce heat to low and add artichokes and cream cheese. Stir until cream cheese melts, everything is smooth, and mixed throughly. Remove from heat and stir in both cheeses. Set aside.
3. Close & Bake
Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts, or until chicken reaches a temperature of 160º F.
See? Told you this would be easy!
2. Butterfly & Stuff
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Line a baking sheet with parchment paper or spray with cooking spray. Place butterflied chicken breasts on the prepared baking sheet. On the top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the entire top of chicken breasts.
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Open the chicken at the cut slits and evenly divide spinach / artichoke mixture inside.
4. Enjoy!
I'm telling you, this is awesome! Serve with buttered noodles or maybe some roasted potato wedges.
From mamagourmand.com