Ingredients:
For the Filling:
4 oz cream cheese, softened
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1 cup fresh spinach, chopped
1/2 cup marinated artichoke hearts, drained and chopped
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tsp paprika
1 Tbsp olive oil
1 Tbsp butter
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Make the Filling: In a medium bowl, combine the cream cheese, mayonnaise, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper. Mix until well blended. Stir in the chopped spinach and artichoke hearts until evenly combined.
Prepare the Chicken: Season the chicken breasts with salt, pepper, and paprika on both sides. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
Stuff the Chicken: Spoon the spinach artichoke mixture into each chicken breast pocket, securing the edges with toothpicks if needed to keep the filling inside.
Cook the Chicken: Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Serve: Remove the chicken from the oven, let it rest for a few minutes, then serve hot with your favorite side dishes.
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 40 minutes
Servings: 4
