Spinach Artichoke Stuffed Chicken
Spinach Artichoke Stuffed Chicken
INGREDIENTS
CHICKEN:
- 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
- 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*
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
OPTIONAL CREAM SAUCE:
Remaining spinach / artichoke dip1 cup milk (skim, 2% or full fat)
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