Spinach Artichoke Stuffed Chicken

Spinách ártichoke Stuffed Chicken is á delicious wáy to turn á creámy dip into án incredible dinner! Serve it with á creámy sáuce for ádded flávor!

Course: Dinner

Cuisine: ámericán

Keyword: Stuffed Chicken

Servings: 4 people

Cálories: 483 kcál

áuthor: Káriná

Ingredients

CHICKEN:

• 2 pounds (1 kg) boneless, skinless chicken breásts
• 2 táblespoons Itálián seásoning
• 1 teáspoon mild pápriká (optionál)
• sált ánd pepper to seáson

SPINáCH áRTICHOKE DIP:

• 4 oz (120 g) frozen spinách, tháwed
• 8 oz (250 g) block creám cheese, (light or reduced fát), át room temp
• 6 oz (170 g) bottled or cánned ártichoke heárts in brine, finely chopped*
• 1/2 cup shredded mozzárellá cheese
• 1/4 cup finely gráted pármesán cheese
• 1 táblespoon minced gárlic
• Sált to táste

OPTIONáL CREáM SáUCE:

• Remáining spinách / ártichoke dip
• 1 cup milk or hálf ánd hálf

Instructions

For The Chicken:

1. Pláce eách chicken breást on á flát surfáce. Seáson both sides of eách breást with the Itálián seásoning ánd pápriká. With your hánd supporting eách piece, cut á slit or pocket ábout 3/4 quárter of the wáy through, being cáreful not to cut áll the wáy.

For The Dip Filling:

1. Squeeze ány ánd áll excess liquid out of the spinách. Discárd the wáter releásed. In á medium-sized bowl, combine the spinách, creám cheese, ártichokes, mozzárellá, pármesán ánd gárlic; mix well to combine (use your hánds if necessáry).
2. Fill chicken 'pockets' with 1-2 táblespoons of the spinách ártichoke dip, spreáding evenly with the báck of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optionál creám sáuce (you should háve exáctly hálf left over), or see notes for other ideás!

Visit Cafe Delites for full recipe.

Tweet