Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, spinach artichoke stuffed chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine. Reserve the leftover dip for later.* Make Spinach - Artichoke Mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyère and Parmesan and season with salt and pepper. Uncover and stir cheese into hot spinach. Using a sharp paring knife, cut a horizontal slit through the center of each chicken breast to form a pocket.

Spinach Artichoke Stuffed Chicken is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Spinach Artichoke Stuffed Chicken is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook spinach artichoke stuffed chicken using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Artichoke Stuffed Chicken:

1. Make ready 2 cup fresh chopped Spinach
2. Take 2 wedges of light creamy swiss cheese
3. Get 1 tbsp light mayonaise
4. Make ready 1 tbsp reduced fat Parmesan Cheese topping
5. Prepare 1 tsp garlic powder
6. Make ready 2 artichoke hearts packed in water, drained and chopped
7. Make ready 2 each raw boneless skinless chicken breasts
8. Take 1 salt & pepper
9. Make ready 1/2 cup sliced onion
10. Make ready 1 pinch of cayenne or Tony Chachere's
11. Make ready 1 If you dont like swiss, cut mozzarella really small and use that

Spinach stuffed chicken breast with artichokes is an easy way to make a cheap staple stand out. With a rich and creamy stuffing of cheese, spinach, and artichokes, these Keto Stuffed Chicken Breasts are special enough for company but easy enough for every day. I'm not big on meal prep. In a large bowl combine thawed, well drained frozen spinach, softened cream cheese, mozzarella, parmesan cheese, artichokes, garlic powder, salt and pepper.

Steps to make Spinach Artichoke Stuffed Chicken:

1. Preheat oven to 375. Lay a large piece of heavy duty foil on baking sheet
2. Bring a skillet sprayed with nonstick spray on medium heat. Cook and stir spinach until wilted, about 3 min
3. Remove spinach from heat and blot to remove excess moisture
4. *If using creamy Swiss cheese, microwave in bowl for 20 seconds or until warm. - *If using mozzarella, do not heat or melt - - Mix cheese with mayo, stir in parmesan, garlic powder and if you wish, cayenne or Tony Chachere’s.
5. Slice chicken breasts so you can stuff them with the mixture. Stuff once they are all ready. Make sure you leave some to top the chicken with
6. Evenly top with sliced onion and leftover mixture - - Cover with another large piece of foil and seal to make a pouch. Make sure it is well sealed and there are no openings, this helps cook the chicken and hold moisture. Bake for about 25-30 minutes or until chicken is cooked (165 degrees).

I'm not big on meal prep. In a large bowl combine thawed, well drained frozen spinach, softened cream cheese, mozzarella, parmesan cheese, artichokes, garlic powder, salt and pepper. Prepare chicken breasts by rubbing with olive oil and sprinkling with seasonings. Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top.

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