Spinach Artichoke Stuffed Chicken 

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup frozen spinach, thawed and drained
1/2 cup canned artichoke hearts, chopped
2 garlic cloves, minced
1/2 tsp red pepper flakes (optional)

Directions:

Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
Butterfly the chicken breasts by cutting a pocket lengthwise through the thickest part of each breast, being careful not to cut all the way through. Season with salt and pepper.
In a medium bowl, mix cream cheese, Parmesan cheese, mozzarella cheese, spinach, artichoke hearts, garlic, and red pepper flakes until well combined.
Stuff each chicken breast with the spinach-artichoke mixture, securing with toothpicks if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove toothpicks before serving.

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