Ingredients
4 boneless skinless chicken breasts
1 cup fresh spinach, chopped
1 cup artichoke hearts, drained and chopped
4 oz cream cheese, softened
1/4 cup grated parmesan cheese
2 garlic cloves, minced
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried basil
Instructions
Preheat oven to 375°F (190°C)
Use a sharp knife to butterfly each chicken breast, creating a pocket without cutting through
In a bowl, combine spinach, artichoke hearts, cream cheese, parmesan, and garlic until smooth
Season mixture with salt, pepper, and basil
Stuff each chicken pocket with the spinach-artichoke mixture and seal with toothpicks
Heat olive oil in a skillet over medium-high heat; sear chicken for 2-3 minutes per side
Transfer skillet to oven and bake for 20 minutes or until fully cooked
Notes
Use a meat thermometer to verify chicken reaches 165°F (74°C)
Allow chicken to rest for 5 minutes before serving
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Lean Chicken
- Method: Pan-searing and baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg