Courtesy of Dawn Fargey

SPINACHANDARTICHOKESTUFFEDCHICKEN

This recipe for spinach and artichoke stuffed chicken is perfect to satisfy your craving any night of the week. Spinach, artichokes, a mixture of cheeses and garlic come together to create the most flavourful filling that will get you out of your chicken rut. Plus, it's a veggie and protein in one dish – can't get much easier than that! INGREDIENTS: 3 chicken breasts 1/2 cup thawed and drained frozen spinach DIRECTIONS: 1. Preheat oven to 375 degrees. 2. Combine spinach, artichokes, cream cheese, mozzarella, parmesan, garlic and half of the salt and pepper in a bowl. Mix thoroughly. 3. Make a slit in each chicken breast down

1/2 cup artichokes (from a jar), drained and roughly chopped 4 oz. softened cream cheese 1/4 cup mozzarella cheese 1/4 cup grated parmesan cheese 1 finely minced garlic clove 1 tbsp. salt 1 tsp. black pepper 1 tbsp. olive oil

the middle. Be careful not to cut all the way through. Stuff 1/4 cup of filling inside chicken breast and secure with a toothpick. Season the top of the breasts with salt and pepper. 4. Heat skillet to medium high heat. Add oil, and then add chicken, seasoned side down, and sear for 5 minutes. Season the second side with salt and pepper. Flip to sear on other side, then transfer to a baking sheet. 5. Bake the stuffed chicken breasts for 15-17 minutes until cooked through. Serve immediately.

Courtesy of www.ehow.com

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