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Artichoke & Almond-Stuffed Chicken Breasts


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  • 1 6 oz can of artichoke hearts, rinsed and chopped
  • 1/2 c baby spinach
  • 2 tbsp roasted, almonds chopped
  • 2 tbsp parmesan
  • 1 tsp grated orange zest
  • Kosher salt and pepper
  • 4 6 oz boneless, skinless chicken breasts


Cooking time 25mins


Step 1

In a small bowl, combine the artichokes, spinach, almonds, parmesan, orange zest and salt and pepper.

Cut a 2" pocket in each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with salt and pepper.

Heat the oil in a large skillet over medium high heat. Cook the chicken breasts until golden brown and cooked through, 5-7 mins per side.


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