- 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 Tbsp chopped fresh thyme
- 3/4 tsp kosher salt, divided
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 (14 oz) can large artichoke hearts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 1 c frozen spinach, thawed and squeezed dry
- 1/2 c shredded mozzarella cheese
- 1/4 c finely grated Parmesan cheese
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 c whole milk
Preparation
Step 1
Preheat oven to 375º.
Place chicken breasts on a cutting board. Cut horizontal opening three-fourths of the way into one side of each chicken breast to form a deep pocket. Sprinkle with thyme, 1/2 tsp salt, paprika, and 1/4 tsp pepper.
In a medium bowl, beat artichoke hearts, cream cheese, spinach, mozzarella, Parmesan, garlic, and remaining 1/4 tsp each salt and pepper with a mixer at medium speed until combined. Reserve half of spinach artichoke mixture. Stuff remaining mixture into each pocket, securing with wooden picks, if necessary.
In a large ovenproof saucepan, heat oil over medium-high heat. Add chicken; cook until browned, about 8 minutes. Turn chicken, and carefully transfer pan to oven.
Bake until a meat thermometer inserted in thickest portion registers 165º, about 10 minutes. Remove chicken from pan; keep warm.
Add milk to pan, and bring to a simmer over medium heat. Stir in reserved spinach artichoke mixture until combined. Return chicken to pan. Garnish with thyme, if desired.
From Cooking with Paula Dean, September 2018