Spinach and Artichoke Stuffed Chicken Breast

Spinach and Artichoke Stuffed Chicken Breast is a delicious and elegant dish that combines the creamy, savory flavors of a classic spinach and artichoke dip with juicy chicken breasts. This recipe is perfect for a special dinner or to impress your guests with a meal that looks and tastes gourmet but is simple to prepare. Here’s how to make it:

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chopped fresh spinach
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 cup shredded mozzarella cheese
  • Toothpicks or kitchen twine to secure

Instructions

Prepare the Chicken
1
Preheat your oven to 375°F (190°C).
2
Butterfly the chicken breasts: Slice each breast horizontally, stopping just short of the opposite side, so it opens like a book. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to even thickness about 1/4 inch.
3
Season both sides of the chicken breasts with salt and pepper.
Make the Filling
1
In a mixing bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, minced garlic, onion powder, and Italian seasoning. Mix until well combined.
Stuff the Chicken
1
Divide the filling evenly among the chicken breasts, spreading it on one half of each opened chicken breast.
2
Fold the other half over the filling and secure the edges with toothpicks or kitchen twine to prevent the filling from leaking out.
Cook the Chicken
1
Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
2
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
3
Sprinkle shredded mozzarella cheese over the top of each chicken breast during the last 5 minutes of cooking time, allowing it to melt.
Serve
1
Remove the toothpicks or twine before serving.
2
Let the chicken rest for a few minutes after baking, then slice and serve.

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