Baked Spinach and Artichoke Stuffed Chicken
This Baked Spinach and Artichoke Stuffed Chicken is ready in under 30 minutes. It’s stuffed with garlic + herb cream cheese, spinach, artichokes, and mozzarella.
Servings 4
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 - 8 oz. container Nancy's Organic Cultured Garlic + Herb Cream Cheese softened
- 4.4 oz. artichoke hearts chopped
- 1 cup baby spinach
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tbsp. olive oil
Instructions
- Preheat oven to 350 degrees.
- Slit the chicken breasts lengthwise about 3/4 of the way through (do not cut completely in half) and pat dry. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the chicken until it's golden brown on both sides. Remove from skillet and set aside.
- In large mixing bowl, add cream cheese, artichokes, spinach, and cheese. Season with salt and pepper. Stir to combine.
- Stuff each chicken breast with the spinach and artichoke mixture.
- Spray a baking dish with nonstick cooking spray and place the chicken inside the dish.
- Bake the chicken in the oven for 30 minutes, or until cooked through.
- Serve immediately.