Artichoke and Almond-Stuffed Chicken Breasts

By bjlazyl

Ingredients

• 1 can artichoke hearts
• 1/2 c. chopped baby spinach
• 2 tbsp. chopped roasted almonds
• 2 tbsp. grated Parmesan
• 1 tsp. grated orange zest
• 3/4 tsp. kosher salt
• 3/4 tsp. Pepper
• 4 boneless, skinless chicken breasts
• 2 tbsp. olive oil

Preparation

Step 1

In a small bowl, combine the artichokes, spinach, almonds, Parmesan, orange zest, and 1/4 teaspoon each salt and pepper.
Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with 1/2 teaspoon each 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 to 7 minutes per side.