Spinach-Stuffed Chicken

YUMMLY(6)
Danny: "I liked the stuffed chicken breast. As others hav…" Read More
11Ingredients
30Minutes
Calories

Description

Ever dreamed of eating spinach and artichoke dip for dinner? Turn this family favorite into a main with this spinach and artichoke-stuffed chicken recipe. Baked chicken has never been so delicious.

Ingredients
US|METRIC

  • 2 pounds skinless chicken breasts
  • 1/4 cup low-fat Greek yogurt
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 2/3 cup marinated artichoke hearts (drained)
  • 1 1/3 cups baby spinach (shredded)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • cooking spray
  • salt
  • pepper

Directions

  1. Preheat the oven at 425F.
  2. Line a large sheet pan with aluminum foil, and spray with cooking spray.
  3. Roughly chop the artichokes and spinach.
  4. Mix together the yogurt, ricotta, shredded parmesan, artichokes, spinach garlic powder and salt in a medium mixing bowl.
  5. Cut a large slit in each chicken breast to create a pocket for the spinach and artichoke stuffing.
  6. Using a spoon, fill each pocket with the spinach and artichoke mixture. Place the chicken breasts on the line sheet pan and season with salt and pepper.
  7. Insert the sheet pan into the oven bake for 30 minutes or until the thickest part of the chicken reaches an internal temperature of 165F.
  8. Remove the sheet pan from the oven, and let the chicken rest for 5 minutes.
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Reviews(6)

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Danny 6 Dec 2018
I liked the stuffed chicken breast. As others have stated in their reviews, it was a bit salty. If and when I decide to make this again I will go much easier on the salt.
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Jennyfer Villalta 10 Oct 2018
It was good but Very salty!
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Erin M. 28 Aug 2018
It didnt have the spinach artichoke flavor I was expecting. Maybe I used the wrong marinated artichoke, but the flavor was overwhelming.
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Jason 19 Jul 2018
great recipe yes i would make again
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Santi C 8 Jul 2018
Super easy! Highly suggest you buy the hearts pre-pealed from the artichoke wasted too much time on that
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Zulema D 22 Jun 2018
Delicious would make again