Spinach Stuffed Chicken

A low carb winner of a chicken dinner, these Spinach Artichoke Stuffed Chicken Breasts has definitely won the family over! Extremely popular for a good reason, you’ll never want regular, plain old breasts again after trying these!

spinach artichoke filled bird breasts is a scrumptious way to show a creamy dip into an notable dinner! with the choice of serving it with a ‘no cream’ creamy sauce!

INGREDIENTS

CHICKEN:

• 2 pounds (1 kg) boneless, skinless chicken breasts
• 2 tablespoons Italian seasoning
• 1 teaspoon mild paprika (optional)
• salt and pepper to season

SPINACH ARTICHOKE DIP:

• 4 oz (120 g) frozen spinach, thawed
• 8 oz (250 g) block cream cheese, (light or reduced fat), at room temp
• 6 oz (170 g) bottled or canned artichoke hearts in brine, finely chopped*
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon minced garlic
• Salt to taste

OPTIONAL CREAM SAUCE:

• Remaining spinach / artichoke dip
• 1 cup milk or half and half

INSTRUCTIONS

For The fowl:

1. vicinity each bird breast on a flat surface. Season each sides of each breast with the Italian seasoning and paprika. with your hand assisting every piece, reduce a slit or pocket about three/4 quarter of the manner thru, being careful now not to reduce all of the way.

For The Dip Filling:

1. Squeeze any and all extra liquid out of the spinach. Discard the water released. In a medium-sized bowl, integrate the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; blend properly to combine (use your fingers if necessary).
2. Fill fowl 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading flippantly with the lower back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the non-obligatory cream sauce (you should have precisely half of left over), or see notes for other ideas!
3. Seal with  or 3 toothpicks close to the hole to keep the dip inside while cooking.
4. warmth 1 tablespoon of oil in a skillet (or non stick pan) over medium-excessive heat. upload the chicken and fry till golden. Rotate and fry on the other facet, covering pan with a lid, till cooked through, (about 6 to 7 mins in line with facet). switch bird to a warm plate to make the optional cream sauce.

For The Cream Sauce:

• Pour milk into the skillet / pan and bring to a simmer. upload in the remaining dip (you have to have precisely half of final), and stir till sauce is blended and thickened. upload the chook again into the pan and serve immediately!

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