Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken


INGREDIENTS
CHICKEN:



  • 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
  • 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*
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste



OPTIONAL CREAM SAUCE:

Remaining spinach / artichoke dip
1 cup milk (skim, 2% or full fat)


INSTRUCTIONS 
Get full recipe >> cafedelites.com

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