RECIPE
10 INGREDIENTS6 STEPS30MIN

Spinach and Artichoke Dip Stuffed Chicken

4.6
5 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Chicken stuffed with a creamy, cheesy, herb-y mixture. So delicious!

30MIN

Total Cooking Time

10

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 pckg
(8 oz)
Cream Cheese
1 can
(14 oz)
Artichoke Hearts , drained, finely chopped
1 cup
Fresh Baby Spinach , chopped
2 cloves
Garlic , minced
1 cup
Shredded Italian Blend Cheese
1/2 tsp
Onion Powder
to taste
Salt and Pepper
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, mix together Cream Cheese (1 pckg) , Artichoke Hearts (1 can) , Fresh Baby Spinach (1 cup) , Shredded Italian Blend Cheese (1 cup) , Parmesan Cheese (1/4 cup) , Garlic (2 cloves) , Onion Powder (1/2 tsp) , and Salt and Pepper (to taste) .
Step 3
Make a pocket in each Boneless, Skinless Chicken Breasts (3) . Season, inside the pocket and outside with Salt and Pepper (to taste) . Fill each pockets with mixture and seal each breast with few toothpicks.
Step 4
In a large oven safe skillet over medium heat, add Olive Oil (2 Tbsp) and allow to get hot. Add chicken and cook until golden brown on both sides 5 minutes or so.
Step 5
Transfer to the oven and bake for 10-15 minutes.
Step 6
Serve immediately and enjoy!

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