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Spinach Artichoke Stuffed Chicken
Ingredients
  • CHICKEN:
  • 4 boneless , skinless chicken breasts (2 pounds | 1 kg)
  • 2 tablespoons Italian seasoning
  • 1 teaspoon mild paprika (optional)
  • salt and pepper to season
  • SPINACH ARTICHOKE DIP:
  • 4 oz | 120 g frozen spinach , thawed
  • 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
  • 6 oz | 170 g bottled or canned artichoke hearts in brine , finely chopped*
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste
  • OPTIONAL CREAM SAUCE:
  • Remaining spinach / artichoke dip
  • 1 cup milk (skim, 2% or full fat)
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