Day 7: Spinach & Artichoke Dip Stuffed Chicken

You can find the original recipe here: http://menumusings.blogspot.com/2013/01/spinach-artichoke-dip-stuffed-chicken.html

Servings: 3-4

Ingredients:

Skinless Boneless Chicken Breasts
Prepared spinach & artichoke dip
To taste: salt, pepper, garlic power, dried basil
1 can of medium artichoke hearts (6-8 artichokes), drained
1 pint of cherry or grape tomatoes, quartered
3 tbsp olive oil
2 tbsp flour
2-3 large garlic cloves, minced
2 cups shredded mozzarella cheese
Toothpicks

Preheat oven to 400° F.

Step 1:

Prepare the tomatoes and artichokes by washing the tomatoes and draining the artichoke hearts. I quartered the artichokes and tomatoes, because my husband likes veggies to be smaller bites. You can half the tomatoes if preferred.

 



Step 2:

Place your veggies in a medium bowl. Add the olive oil, flour, garlic, basil, salt and pepper and stir to combine.

Step 3:

Cut pockets into the chick breasts, being careful not to cut all the way through. A couple of my chicken breasts were very thin so instead of cutting pockets I ended up folding them to create a pocket.

Step 4:

Add the spinach and artichoke dip to each pocket and then use toothpicks to secure the pocket. Place the chicken breasts in a 9 x13 baking dish that has sprayed with cooking spray.

Step 5:

Season the chicken breasts liberally with the salt, pepper, basil, and garlic powder.

Step 6:

Top the seasoned chicken breasts with the tomato and artichoke mixture.

Step 7:

Bake the dish uncovered for about 40 minutes until the chicken reaches an internal temperature of 155° F. The baking time will depend on the thickness of the chicken breasts. Pull the dish out of the oven and top with the mozzarella cheese.

Step 8:

Bake the dish uncovered for about 15 more minutes until the chicken reaches an internal temperature of 165° F.