Spinach and Artichoke Stuffed Chicken

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Garlic

3 cloves, minced

Parmesan cheese

1/2 cup, grated

Cream cheese

4 ounces, softened

Artichoke hearts

1 cup, chopped (canned or frozen)

Spinach

2 cups, fresh, chopped

Chicken breasts

4 (6-ounce) boneless, skinless

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix until well blended and creamy.
3. Using a sharp knife, carefully cut a pocket into each chicken breast, taking care not to cut all the way through.
4. Generously stuff each chicken breast with the spinach and artichoke mixture, ensuring it's well-filled.
5. Heat the olive oil in a skillet over medium-high heat. Season the stuffed chicken breasts with salt and pepper.
6. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until they are golden brown.
7. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
9. Serve the spinach and artichoke stuffed chicken with your favorite side dishes, such as roasted vegetables or a fresh salad.