Spinach Artichoke Chicken Recipe - Food Fanatic
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Spinach Artichoke Chicken Recipe

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    2 Servings

Ingredients

  • 2 Boneless Skinless Chicken Breasts
  • 1/4 cup Chopped Frozen Spinach
  • 1/3 cup Grated Parmesan Cheese
  • 1/4 cup Artichoke Hearts, drained, thoroughly rinsed and diced
  • 2 tablespoons Neufchatel Low Fat Cream Cheese
  • 1/4 teaspoon Garlic Powder
  • 1 tablespoon Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

Directions

  1. Preheat the oven to 375°F.
  2. Place the chicken breasts flat on a cutting board and, holding a knife parallel to the cutting board, begin cutting into the side of the chicken breast at one end, creating a long cut lengthwise. Continue cutting into the chicken, creating a "pocket" that leaves about 1/4-inch (at both ends and along the opposite side) intact.
  3. Microwave spinach until thawed. Transfer thawed spinach to a fine mesh strainer and, squeezing spinach with hands, thoroughly wring dry.
  4. Add the spinach to a mixing bowl, along with the Parmesan, diced artichokes, cream cheese, and garlic powder. Season with salt and pepper and stir until well combined.
  5. Stuff the spinach-artichoke mixture into the "pocket" of each piece of chicken. Heat the olive oil in a sauté pan over medium-high heat. When oil is hot, place the stuffed chicken in the pan and allow it to cook, without moving it or flipping it, for about 3-5 minutes. When the bottom edges begin to turn golden, use a spatula to flip the chicken and cook the second side for about 2-4 minutes more.
  6. Use a spatula to transfer the chicken to a casserole dish or baking sheet and cook in the oven for about 9-12 minutes, or until chicken is cooked through to the center.
  7. Serve.
Spinach artichoke chicken photo