Spinach Artichoke Stuffed Chicken Recipe – It’s what’s inside that matters.
1 8-oz. block cream cheese, softened
1 15-oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1 c. baby spinach
1 c. Gruyère
1/4 c. freshly grated Parmesan
Freshly ground black pepper
1 lb. boneless skinless chicken breasts
1 tbsp. extra-virgin olive oil
- Make Spinach-Artichoke Mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyère and Parmesan and season with salt and pepper.
- Season chicken with salt and pepper and make a pocket in each breast.
- Fill pockets with dip and seal each breast with two toothpicks.
- In a large skillet over medium heat, heat oil. Add chicken and cook until deeply golden, 10 minutes per side. Serve immediately.
Keywords: Chicken Recipes