Artichoke & Almond-Stuffed Chicken Breasts
- 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
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.