Spinach and Artichoke Stuffed Chicken
At a party over the holidays, someone informed me that spinach and artichoke dip is no longer “in.”
I had no idea that food, especially near-universally crowd-pleasing food, could fall so easily out of vogue.
Then again, this came from my sister, the same one who has insisted for years that no one gets acrylic nails anymore. All I can say is last time I went in for a full set, I was in line behind plenty of other ladies waiting to get plastic glued to their fingertips.
Likewise, my sister imparted this sage wisdom over none other than a spinach and artichoke dip that she herself had made. So whether or not it’s still “in,” we all still love it.
- 6 ounce fat-free cream cheese
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 1 cup baby spinach, cooked and liquid squeezed out
- 3 cloves garlic, minced
- 1/2 cup fat-free shredded parmesan cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 (6 ounce) boneless and skinless chicken breast
- 1 tablespoon olive oil
- Pre-heat oven to 400 degrees.
- In a mixing bowl, whip the cream cheese on high until fluffy. Add the artichokes, spinach, garlic, cheese, half the salt, and half the pepper. Mix on low speed just until combined.
- Carefully cut open the side of the chicken breast to create a pocket. Stuff each with the cream cheese mixture. About 3 to 4 tablespoons per chicken breast.
- In a large oven safe skillet, heat the olive oil. Once the oil is very hot, add the chicken carefully so the filling does not fall out. Cook each side about 1 to 2 minutes or until each side golden brown. Transfer the pan to the oven and cook for about 10 more minutes or until the chicken is cooked though.
- Remove from the oven and let sit for about 5 minutes before serving. Enjoy!
Yields: 4 servings | Calories: 389 | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 139mg | Sodium: 806mg | Carbohydrates: 16g | Fiber: 6g | Sugar: 4g | Protein: 54g | SmartPoints (Freestyle): 4
We are in This Together