Spinach Artichoke Stuffed Chicken

By ccavaletti

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

Details

Servings 4

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