Spinach & Artichoke Stuffed Chicken
Fresh spinach, artichoke hearts, and creamy Swiss come together in this recipe to create a savory filling for a quick and elegant weeknight dinner.
- 2 boneless skinless Smart Chicken breasts
- 3 ounces creamy Swiss cheese
- ½ cup chopped spinach
- 2 marinated artichoke hearts, chopped
- 1garlic clove, minced
- Salt and pepper, to taste
In a medium bowl, mash the cheese, spinach, artichoke, garlic, salt, and pepper together with a fork. Butterfly chicken breasts: Use a sharp knife to begin slicing the breast horizontally, being careful not to slice completely through to the other side. Season both sides of the butterflied chicken breast with salt and pepper, then brown both sides of the chicken breast in a hot skillet (about 1 to 2 minutes per side). Transfer to a baking dish and stuff the spinach mixture between the butterflied chicken, folding one half over the other half. Bake at 375°F until chicken is cooked through (165°F in the center).