Ingredients: |
Ingredients: 2 cloves garlic, minced
10 oz spinach
1 cup artichoke heart, chopped
2 oz cream cheese, softened
½ cup shredded mozzarella cheese
⅔ cup grated parmesan cheese
a pinch of salt,and pepper
4-6 boneless, skinless chicken breasts
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Directions: |
Directions:1) Preheat oven to 400°F (200°C).
2) Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
3) Add the spinach and artichoke, and stir.
4) Once spinach is cooked down, mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
5) Take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch in thickness. (Pounding the chicken out is optional)
6) Onto each chicken breast, evenly add the spinach-artichoke mixture, but making sure to not overfill the chicken.
7) Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
8) Bake for 20 minutes, top each breast with a handful of mozzarella cheese, and bake for an additional 5-10 minutes.
9) Serve and Enjoy
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When I made this I didn't pound out the breasts, I just butterflied and stuffed.
Also when I rolled them, some of them I had to hold together with Toothpicks while cooking. you just need 2-3 for each breast, if you noticed they aren't closed all the way, or are unrolling |
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