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  • 4 chicken breasts, butterflied* with a deep slit
  • 1/2 tbsp. olive oil, plus more for drizzling
  • 3 cloves garlic, minced
  • 8 ounces fresh spinach
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 14 oz. canned artichokes, chopped
  • 4 ounces light cream cheese
  • 1/2 cup fresh parmesan, grated
  • 1/2 cup shredded mozzarella
  • garlic salt
  • Italian seasoning
  • paprika
  1. Preheat oven to 375ºF

  2. In a large nonstick skillet heat 1/2 tbsp. olive oil over medium heat. Add garlic and saute for 1 minute. Add about half of spinach, salt, and pepper. Stir until spinach is wilted and then add second half of spinach. Stir until all spinach is wilted.

  3. Reduce heat to low and add artichokes and cream cheese. Stir until cream cheese melts, everything is smooth, and mixed throughly. Remove from heat and stir in both cheeses. Set aside.

  4. Line a baking sheet with parchment paper or spray with cooking spray. Place butterflied chicken breasts* on the prepared baking sheet. On the top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the entire top of chicken breasts.

  5. Open the chicken at the cut slits and evenly divide spinach / artichoke mixture inside. 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 Thermoworks thermometer to make sure chicken reaches a temperature of 160ºF.

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