Description
2 large boneless, skinless chicken breasts
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup canned artichoke hearts, chopped
1 cup fresh spinach, chopped
1 clove garlic, minced
½ tsp onion powder
½ tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp olive oil
½ tsp paprika
Directions:
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
In a bowl, mix cream cheese, mozzarella, Parmesan, artichoke hearts, spinach, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper until
well combined.
Slice a pocket into each chicken breast without cutting all the way through.
Stuff each chicken breast with the spinach-artichoke mixture and secure with toothpicks if needed.
Brush the chicken with olive oil and sprinkle with paprika, salt, and black pepper.
Heat a skillet over medium heat and sear the chicken for 2 minutes per side until golden.
Transfer the chicken to the baking dish and bake for 20-25 minutes, or until fully cooked (internal temperature of 165°F/75°C).
Let rest for a few minutes before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 2 servings
