YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Stuffed Chicken
Enjoy this flavorful twist on classic stuffed chicken, featuring a tender chicken breast filled with a rich, creamy blend of fresh spinach, tangy artichoke hearts, and a hint of Parmesan. The savory stuffing contrasts beautifully with the juicy, oven-baked chicken, making it a satisfying choice for dinner.
INGREDIENTS
1 piece (6 oz) Chicken Breast (~170g)
1 cup fresh Spinach
1/4 cup chopped Artichoke Hearts
2 tbsp Light Cream Cheese
2 tbsp Parmesan Cheese
1 tsp Olive Oil
1 clove garlic
PREPARATION
Preheat your oven to 375°F.
Using a sharp knife, carefully butterfly the chicken breast by slicing horizontally without cutting all the way through, creating a pocket.
In a bowl, combine the chopped spinach, artichoke hearts, light cream cheese, grated Parmesan, and minced garlic. Mix until well combined.
Season the inside of the chicken pocket lightly with salt and pepper, then spoon the spinach-artichoke mixture into the cavity.
Secure the opening with toothpicks if needed and lightly drizzle or rub the outside of the chicken breast with olive oil. Season with additional salt and pepper.
Place the stuffed chicken on a baking sheet and bake for 25-30 minutes until the chicken is cooked through and its juices run clear.
Allow to rest for a few minutes before slicing and serving.