Spinach & Artichoke Stuffed Chicken Breasts - No Fail Recipes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons Italian seasoning
• 1 teaspoon sweet paprika
• salt and pepper
• 4 ounces of frozen spinach, thawed
• 8 ounces cream cheese, at room temp
• 6 ounces artichoke hearts in brine, finely chopped
• ½ cup mozzarella cheese, shredded
• ¼ cup parmesan cheese, grated
• 1 tablespoon garlic, minced
• Salt to taste
• Remaining dip
• 1 cup milk
• Season both sides of each breast with the Italian seasoning and paprika. Cut a slit or pocket about ¾ quarter of the way through each breast, being careful not to cut all the way.
• Squeeze all excess liquid out of the spinach. In a medium-sized bowl, combine the artichokes, spinach, cream cheese, mozzarella, parmesan and garlic. Mix well.
• Fill chicken pockets with 1-2 tablespoons of the dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the cream sauce.
• Seal the pocket opening with two or three toothpicks near the opening to keep the dip inside while cooking.
• Gluten Free
• Main Dishes
• Ahryun Bunch Oh, so good! Reply
• Rachel Absolutely incredible! Used neufchatel instead of cream cheese to cut down on the fat and they are divine. Reply
• Chimerel Brewer I’m trying this tonight for husband’s birthday.cross your fingers ? Reply Abby How did it come out? Did your husband enjoy it? Reply
• Abby How did it come out? Did your husband enjoy it? Reply
• Leslie Absolutely delicious. Hubby said he doesn’t like spinach or artichokes hummmmmm but in this it was a NO FAIL!!!! thank you Reply