Spinach Artichoke Stuffed Chicken with Cream Sauce

By PineyCook

Chicken is stuffed with a spinach and artichoke mixture, similar to your favorite hot dip, and topped with a cream sauce made from the mixture. Serve with a side of pasta to soak up the extra sauce!

Ingredients

• SPINACH ARTICHOKE FILLING:
• CHICKEN
• 4 boneless, skinless chicken breasts, about 2 pounds
• 2 tablespoons Italian seasoning
• 1 teaspoon mild paprika
• Salt and pepper, to taste
• 4 ounces frozen spinach, thawed
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (6-ounce) can artichoke hearts in brine, finely chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon minced garlic
• Salt, to taste
• CREAM SAUCE:
• Remaining spinach / artichoke dip
• 1 cup milk (skim, 2% or full fat)

Preparation

Step 1

CHICKEN:
Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.

FILLING:
Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).

Fill chicken 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover mixture for the optional cream sauce (you should have exactly half left over).

Seal with two or three toothpicks near the opening to keep the dip inside while cooking.

Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.

CREAM SAUCE:
Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

NOTES:
Don't like artichokes? Replace them with an extra 4 ounces frozen and thawed spinach.
The cream sauce is optional! If you're not wanting to make it, HALVE the FILLING ingredients in the ingredients list to ensure there is no leftovers! If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix ½ cup milk or cream through to thin the consistency and cook in pot over stove top!