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

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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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