Directions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or spray with
Nonstick Cooking Spray (to taste)
.
Step 2
In a large nonstick skillet heat
Olive Oil (1/2 Tbsp)
over medium heat. Add
Garlic (3 cloves)
and saute for 1 minute. Add half of
Fresh Baby Spinach (7 1/2 cups)
,
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Stir until spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted.
Step 3
Reduce heat to low and add
Artichoke Hearts Packed in Water (1 can)
and
Light Cream Cheese (1/2 cup)
. Stir until cream cheese melts and mixture is smooth. Remove from heat and stir in both
Shredded Mozzarella Cheese (1/2 cup)
and
Parmesan Cheese (1/2 cup)
. Set aside.
Step 4
Place
Boneless, Skinless Chicken Breasts (5)
on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with
Italian Seasoning (to taste)
,
Garlic Salt (to taste)
and
Paprika (to taste)
. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.
Step 5
Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165 degrees F (73 degrees C).
Step 6
Serve warm with sides of choice.
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