Spinach & Artichoke Stuffed Chicken Breasts - No Fail Recipes

By foodiva

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons Italian seasoning
• 1 teaspoon sweet paprika
• salt and pepper
• Spinach & Artichoke Dip
• 4 ounces of frozen spinach, thawed
• 8 ounces cream cheese, at room temp
• 6 ounces artichoke hearts in brine, finely chopped
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 tablespoon garlic, minced
• See more at: http://nofailrecipe.com/recipes/spinach-artichoke-stuffed-chicken-breasts/#sthash.z0YuKcSo.dpuf

Details

Servings 4
Preparation time 15mins
Cooking time 27mins
Adapted from nofailrecipe.com

Preparation

Step 1

Directions

. Cut a slit or pocket about ¾ quarter of the way through each breast, being careful not to cut all the way.

Squeeze all excess liquid out of the spinach. In a medium-sized bowl, combine the artichokes, spinach, cream cheese, mozzarella, parmesan and garlic. Mix well.

Fill chicken pockets with 1-2 tablespoons of the  dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the cream sauce.

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 cream sauce.

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

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