Spinach Artichoke Stuffed Chicken

By Cafe Delites · 60 min

Ingredients

Instructions

1. Season both sides of each chicken breast with the Italian seasoning and paprika.
2. Cut a pocket into each breast about three-quarters of the way through, without cutting all the way.
3. Squeeze all excess liquid out of the thawed spinach and discard the water.
4. In a medium bowl, mix the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic until well combined.
5. Stuff each breast with 1 to 2 tablespoons of the dip and spread it evenly. Set the leftover dip aside.
6. Seal each breast with two or three toothpicks near the opening.
7. Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear the chicken until golden, then flip and sear the other side with a lid on until cooked through, about 6 to 7 minutes per side.
8. Move the chicken to a warm plate.
9. Mix the half and half or heavy cream with the remaining dip, using exactly half of the leftover dip. Stir until combined and thickened.
10. Return the chicken to the pan and serve immediately.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicCheeseParmesan cheeseChicken breastCream cheeseMozzarella cheeseSpinachHalf & half