Spinach Artichoke Stuffed Chicken
Submitted by Jonathan on February 3, 2018 – 7:47 pmNo Comment
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CHICKEN:
- 4Â boneless, skinless chicken breasts (approximately 2 lbs)
- 2 tablespoons Italian seasoning
- salt and pepper to season
SPINACH ARTICHOKE FILLING:
- 8Â oz frozen chopped spinach, thawed
- 8 oz reduced fat cream cheese at room temp
- 5 oz (I can) artichoke hearts in brine, drained, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon minced garlic
CREAM SAUCE:
- Remaining spinach and artichoke filling
- 1 cup 2% milk
Instructions
Prepare The Chicken:
- Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3/4 quarter of the way through, being careful not to cut all the way.
Make The Filling:
- Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)
- Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.
For The Sauce:
- Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.
To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.
