Ingredients
2lbschicken breasts,boneless, skinless
2tbspItalian Seasoning
1tspmild paprika,optional
salt and pepper,to season
4ozfrozen spinach,thawed
8ozcream cheese,at room temp
6ozartichoke hearts in brine,(bottled or canned), finely chopped
½cupmozzarella cheese,shredded
¼cupparmesan cheese,finely grated
1tbspgarlic,minced
salt,to taste
remaining spinach / artichoke dip
1cuphalf and half,or heavy cream
Preparation
Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika.
With a hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
Squeeze any and all excess liquid out of the spinach and discard the water.
In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
Stuff chicken with 1 to 2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.
Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through. This will take about 6 to 7 minutes per side.
Transfer chicken to a warm plate to make the cream sauce.
Combine half and half or heavy cream with the remaining dip. Stir until sauce is combined and thickened.
Add the chicken back into the pan and serve immediately!
