Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.
Spinach Artichoke Stuffed Chicken Breasts
Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.
Ingredients
- 1 1/2 lbs chicken breasts six 4-oz portions
- 2 tablespoons olive oil
- 4 ounces cream cheese softened
- 1/4 cup Greek yogurt
- 1/2 cup Mozzarella cheese shredded
- 1/2 cup artichoke hearts thinly sliced
- 1/4 cup frozen spinach drained and tightly packed
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
Instructions
- Pound chicken breasts to 1 inch thick. Cut a pocket down the middle of each without cutting all the way through. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Combine cream cheese, Greek yogurt, mozzarella, artichoke hearts, drained spinach, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
- Fill each chicken breast with equal amounts of spinach-artichoke filling. Reserve any extra filling.
- Heat olive oil in a large skillet over medium. Add stuffed chicken breasts, cover and cook 7-8 minutes per side, or until chicken reaches 165°F.
- During the last few minutes, add any reserved filling to the skillet to heat through. Serve with cauliflower rice, rice, mashed cauliflower or mashed potatoes.
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Source: Evolving Table
Category: Uncategorized