YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Stuffed Chicken Breast
Savor the delightful fusion of tender, juicy chicken breast filled with a creamy blend of spinach, artichoke hearts, low‐fat cream cheese, and a hint of Parmesan, seasoned with garlic and pepper. This gourmet dish delivers a balanced burst of flavor and creamy texture while keeping your meal within a targeted protein and calorie range.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Fresh Spinach
1/2 cup chopped Artichoke Hearts
2 tbsp Low-Fat Cream Cheese
2 tbsp Grated Parmesan Cheese
Salt, Pepper, Garlic Powder to taste
PREPARATION
Preheat the oven to 375°F.
Using a sharp knife, carefully butterfly the chicken breast by slicing horizontally through the thickest part without cutting all the way through, creating a pocket for the stuffing.
In a small bowl, combine the chopped spinach, artichoke hearts, low-fat cream cheese, and grated Parmesan cheese. Season with a pinch of salt, pepper, and garlic powder.
Spoon the creamy filling evenly into the chicken pocket.
Secure the chicken with toothpicks if needed and season the outside with a little extra salt, pepper, and garlic powder.
Place the stuffed chicken breast on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
Remove from the oven, let rest for a few minutes, then serve and enjoy.