Spinach & Artichoke Stuffed Chicken

By carvalhohm

Ingredients

• For Chicken:
• 4-6 boneless skinless chicken breasts, pounded 1/4"-1/2" thick
• salt & pepper to taste or seasoning salt
• garlic & onion powder to taste
• For Filling:
• 1/2 10-oz box frozen spinach, drained & squeezed dry
• 1-2 garlic cloves, minced
• 1/2 cup ricotta cheese
• 2 tablespoons cream cheese
• 1 tablespoon mayonnaise
• pinch of freshly grated nutmeg (eyeball it)
• 1/2 14 ounce can artichoke hearts in water, drained & chopped
• 1-2 handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
• Salt and black pepper
• 1/2 cup all purpose flour
• 1/4 cup butter, melted

Details

Servings 4
Adapted from joelens.blogspot.com

Preparation

Step 1

Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.

Prepare your chicken by seasoning it to taste with salt, pepper, seasoning salt, garlic and/or onion powder (however you'd like).

For filling, combine all filling ingredients in bowl until thoroughly incorporated. Place 1-2 heaping tablespoons on one end of each pounded chicken breast and carefully roll up chicken with filling inside. If some slips out ends, no worries! Dredge filled chicken breasts in flour and place on lined baking sheet. Brush tops with melted butter.

Bake chicken in preheated oven for 20-25 minutes until juices run clear and chicken is thoroughly cooked.