Spinach & Ar tichoke Stuffed Chicken Breast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If possible dry brine chicken breasts in the fridge uncovered for 24 hours and take them out an hour prior to cooking to let them come to room temp.

Step 2

Preheat the oven to 450 ̊.

Step 3

3. Finely chop spinach and artichoke hearts.

Step 4

4. In a medium sized bowl mix together room mix together room temp cream cheese, spinach, garlic and artichokes.

Step 5

5. Set mixture aside.

Step 6

6. Place chicken breast in a large ziplock bag and pound them down with a meat cleaver - just enough so they are even thickness throughout. (You can skip this step if you want but it will help cook the chicken evenly.)

Step 7

7. Make a cut along the side of chicken breasts but do not go through all the way.

Step 8

8. Stuff breasts with spinach/artichoke mixture.

Step 9

9. Transfer to a baking sheet.

Step 10

10. Top chicken breast with melted butter, salt, pepper, paprika, and garlic powder.

Step 11

11. Bake in the oven for 25 minutes and broil for 2-3 minutes. 1

Step 12

12. Serve.