Creamy Spinach Artichoke Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken Breast

Delight in a flavorful and satisfying dish featuring a tender chicken breast filled with a savory mixture of spinach, artichoke hearts, and a creamy blend of reduced-fat cream cheese and Parmesan. This recipe offers a perfect balance of protein and taste, ideal for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

323kcal
Protein
37.9g
Fat
14.7g
Carbs
7.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup chopped Artichoke Hearts

2 tbsp Reduced-Fat Cream Cheese

1 tbsp Parmesan Cheese

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Using a sharp knife, carefully slice a pocket into the side of the chicken breast without cutting all the way through.

  • 3

    In a small bowl, mix the fresh spinach, chopped artichoke hearts, reduced-fat cream cheese, and Parmesan cheese. Season with a pinch of salt and pepper.

  • 4

    Stuff the chicken breast pocket with the spinach and artichoke mixture, pressing gently to pack the filling.

  • 5

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breast for about 2-3 minutes per side until lightly browned.

  • 6

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Creamy Spinach Artichoke Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Stuffed Chicken Breast

Delight in a flavorful and satisfying dish featuring a tender chicken breast filled with a savory mixture of spinach, artichoke hearts, and a creamy blend of reduced-fat cream cheese and Parmesan. This recipe offers a perfect balance of protein and taste, ideal for a wholesome dinner.

NUTRITION

323kcal
Protein
37.9g
Fat
14.7g
Carbs
7.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup chopped Artichoke Hearts

2 tbsp Reduced-Fat Cream Cheese

1 tbsp Parmesan Cheese

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Using a sharp knife, carefully slice a pocket into the side of the chicken breast without cutting all the way through.

  • 3

    In a small bowl, mix the fresh spinach, chopped artichoke hearts, reduced-fat cream cheese, and Parmesan cheese. Season with a pinch of salt and pepper.

  • 4

    Stuff the chicken breast pocket with the spinach and artichoke mixture, pressing gently to pack the filling.

  • 5

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breast for about 2-3 minutes per side until lightly browned.

  • 6

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.

  • 7

    Remove from the oven and let rest for a few minutes before serving.