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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2 servings
- 2 Chicken breasts Skinless and boneless
- 1/2 Spinach Chopped
- 1 Artichoke heart Chopped
- 1 Tbsp Creme Fraiche
- 1 Clove Garlic Minced
- 2 Tbsp Parmesan cheese Shredded
- 1/2 Small Lemon Juiced
- 1 Tsp Olive oil
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Tsp Smoked paprika
- Thyme stems
Preheat oven to 350 degrees F
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.
Calories: 339kcal | Carbohydrates: 2g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 720mg | Potassium: 854mg | Vitamin A: 625IU | Vitamin C: 12.5mg | Calcium: 89mg | Iron: 1.5mg