I have always loved spinach and artichoke dip, and when I went online to look for a few recipes to incorporate them into a chicken dish, I couldn’t find anything that appealed to me, so I made up my own. This recipe is for two. If you want to make more just add more chicken breasts and double the recipe for every additional two chicken breasts.
Prep Time 10 Minutes
Bake Time 50 Minutes
Total Time 60 Minutes
Ingredients
- 2 Boneless Chicken Breasts Nice and Thick
- 1 Bag Fresh Spinach
- 1 Jar Marinated Artichoke Hearts Drained and Rinsed
- 8 Oz. Chive and Onion Cream Cheese
- ½ Cup Mayonnaise
- ½ Cup Parmesan Cheese
- ½ Cup Grated Jack Cheese
- Salt and Pepper to Taste
- Parsley for Garnish
Directions
Salt and pepper the chicken breasts on both sides. Slit a small pocket in the side of each breast and place in a glass 9 x 15” casserole dish and set aside.
Heat the spinach with a little water in the microwave, or steam until wilted. Squeeze out all of the water and cool.
Place the cream cheese in the microwave for about 15 seconds. Chop the spinach and artichoke hearts and mix with the cream cheese, mayo, and parmesan cheese. Add salt and pepper to taste.
Stuff the chicken breasts with the mixture and secure with toothpicks. Pour the remaining mixture over the top of the breasts and bake in a 400° oven for 45 minutes. If breasts are thinner check after 35 minutes. Remove from oven and sprinkle the jack cheese over the top. Back for an additional 12 to 15 minutes or until the cheese is melted and bubbly.
Remove from the oven and enjoy! Oh, and don’t forget to take out the toothpicks!
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