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Spinach Artichoke Stuffed Chicken Breasts Recipe

Ingredients
CHICKEN:
  • 2 pounds (1 kg) boneless, skinless chicken breasts
  • 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 or half and half
Instructions
For The Chicken:
  1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
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