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Spinach and Artichoke Dip Hasselback Chicken Recipe

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This recipe for Spinach and Artichoke Dip Hasselback Chicken is from The Best Recipes you will want to cook over and over, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts
5 cups fresh spinach
¾ cup artichoke heart, drained, rinsed and roughly chopped
1 teaspoon garlic powder
¼ cup cream cheese
⅓ cup grated mozzarella cheese
Directions:
Directions:
Preheat the oven to 350°F (180°C).
Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
Stir in the garlic powder and cream cheese, and cook for a minute or two.
Sprinkle over the mozzarella and stir until melted.
Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
Bake in the center of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
Enjoy!
Number Of Servings:
Number Of Servings:
4

 

 

 

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