Stuffed Chicken Breasts with Spinach and Artichokes
This healthy Mediterranean inspired dish of Stuffed Chicken Breasts with Spinach and Artichokes is quick, easy, totally delicious and perfect for a special company dinner because you can prep everything ahead.
Create a pocket in the chicken breast by gently and carefully inserting a paring knife into the side of the thickest part of the chicken breast. Be sure and stop 1/2" from the opposite side. Continue to cut the pocket all the way around stopping at 1/2" on 3 sides. You want to create a pocket not a flap.
In a small mixing bowl add the chopped spinach, artichokes, garlic, shredded Parmesan cheese, lemon juice and Creme Fraiche.
Carefully spoon mixture into each of the chicken pockets and secure pocket with a toothpick. Brush each chicken breast with olive oil and sprinkle with salt and pepper.
Heat a saute pan over medium high heat. Add chicken breasts oil side down and cook 3 minutes until lightly browned. Remove to a baking dish with browned side up. Sprinkle with Smoked Paprika and top each with a few thyme stems.
Bake for 30 minutes. When finished remove from oven, cover with foil and let rest for 10 minutes to juice up.