Spinach Artichoke Stuffed Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CHICKEN:
2 lbs boneless skinless chicken breasts
2 T Italian seasoning
1 tsp mild paprika
salt & pepper
SPINACH ARTICHOKE DIP:
4 oz frozen spinach thawed
8 oz block cream cheese at room temperature
6 of artichoke hearts chopped
1/2 C shredded mozzarella
1 tsp minced garlic
Salt to taste
OPTIONAL CREAM SAUCE
Remaining spinach artichoke dip
1 C milk or half & half
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Directions: |
Directions:CHICKEN:
Place each chicken breast on a flat surface. Season both sides of each breast with Italian seasoning and paprika. Cut a slit or pocket about 3/4 inch through each piece.
FOR THE DIP FILLING:
1. Squeeze liquid out of spinach. In a medium sized bowl combine spinach, artichokes, cream cheese, mozzarella, parmesan and garlic.
2. Fill chicken pockets with 1-2 T dip using back of spoon to spread.
3. Reserve left over for cream sauce.
4. Seal with 2 or 3 toothpicks near opening to keep dip inside.
5. Heat 1 T oil and fry chicken to golden. Turn and cover with lid until cooked (6-7 minutes). Remove to dish.
CREAM SAUCE:
!. Pour milk into skillet and bring to simmer. Add remaining dip and stir til combined and thickened. Add chicken back into pan. |
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