Name: Spinach and Artichoke Dip Stuffed Chicken
Total time: PT1800.0S
Yield: 4
Ingredients: 1 package Cream Cheese; 1 can Artichoke Hearts; 1 cup Fresh Baby Spinach; 2 clove Garlic; 1 cup Shredded Italian Blend Cheese; 1/4 cup Parmesan Cheese; 1/2 teaspoon Onion Powder; to taste Salt; to taste Ground Black Pepper; 3 Boneless, Skinless Chicken Breast; 2 tablespoon Olive Oil

Chicken stuffed with a creamy, cheesy, herb-y mixture. So delicious!

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

Main Dish

American

Oven

Stove

Sugar-Free

Grain-Free

Intermediate

Low Salt

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Gluten-Free

Comfort Food

Chicken

Date Night

Shellfish-Free

Dinner

Fall

Game Day

Spring

Vegetables

Spinach and Artichoke Dip Stuffed Chicken

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Cream Cheese

package

Artichoke Hearts

Fresh Baby Spinach

Garlic

clove

Shredded Italian Blend Cheese

Parmesan Cheese

Onion Powder

teaspoon

Salt

to taste

Ground Black Pepper

Boneless, Skinless Chicken Breast

Olive Oil

tablespoon

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, mix together {@6:}, {@3:}, {@2:}, {@0:}, {@4:}, {@7:}, {@5:}, {@8:}, and {@1:}.

In a large bowl, mix together Cream Cheese (1 package), Artichoke Hearts (1 can) [drained, finely chopped], Fresh Baby Spinach (1 cup) [chopped], Shredded Italian Blend Cheese (1 cup), Parmesan Cheese (1/4 cup), Garlic (2 clove) [minced], Onion Powder (1/2 teaspoon), Salt ( to taste), and Ground Black Pepper ( to taste).

In a large bowl, mix together Cream Cheese (1 package), Artichoke Hearts (1 can), Fresh Baby Spinach (1 cup), Shredded Italian Blend Cheese (1 cup), Parmesan Cheese (1/4 cup), Garlic (2 clove), Onion Powder (1/2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste).

Make a pocket in each {@0:}. Season, inside the pocket and outside with {@2:} and {@1:}. Fill each pockets with mixture and seal each breast with few toothpicks.

Make a pocket in each Boneless, Skinless Chicken Breast (3 N/A). Season, inside the pocket and outside with Salt ( to taste) and Ground Black Pepper ( to taste). Fill each pockets with mixture and seal each breast with few toothpicks.

Make a pocket in each Boneless, Skinless Chicken Breast (3). Season, inside the pocket and outside with Salt (to taste) and Ground Black Pepper (to taste). Fill each pockets with mixture and seal each breast with few toothpicks.

In a large oven safe skillet over medium heat, add {@0:} and allow to get hot. Add chicken and cook until golden brown on both sides 5 minutes or so.

In a large oven safe skillet over medium heat, add Olive Oil (2 tablespoon) and allow to get hot. Add chicken and cook until golden brown on both sides 5 minutes or so.

Transfer to the oven and bake for 10-15 minutes.

Spinach and Artichoke Dip Stuffed Chicken

30MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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