Spinach Artichoke Stuffed Chicken (Print Version)

# Ingredients:

→ Chicken

01 - 5 medium-sized chicken breasts (about 1¼ to 1½ pounds)

→ Filling

02 - 6 ounces frozen spinach, thawed and drained
03 - 4 ounces cream cheese, softened to room temperature
04 - ½ cup finely shredded Mozzarella cheese
05 - ½ cup artichoke hearts, drained and finely chopped
06 - 2 cloves garlic, finely minced
07 - ½ teaspoon dried oregano

→ Seasonings

08 - 1¼ teaspoons salt, divided
09 - ½ teaspoon black pepper, divided
10 - 2 tablespoons olive or avocado oil
11 - Fresh parsley, finely chopped, for garnish

# Instructions:

01 - Preheat the oven to 350°F (175°C).
02 - Place chicken breasts on a cutting board. Insert a sharp knife into the thinner side of the breast and carefully cut horizontally, stopping before cutting all the way through. Open the breast to create a pocket that will hold the filling.
03 - Thoroughly drain the thawed spinach using a cheese cloth or paper towels to remove excess moisture. In a medium bowl, combine the drained spinach, softened cream cheese, Mozzarella, chopped artichoke hearts, minced garlic, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Mix until well incorporated.
04 - Fill each butterflied chicken breast with approximately ⅓ to ½ cup of the spinach artichoke mixture. Season the exterior of the chicken with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
05 - Heat oil in a large oven-proof skillet over medium heat. Once hot, add the stuffed chicken breasts in a single layer. Sear for 4-5 minutes on one side until golden brown, then flip.
06 - Transfer the skillet to the preheated oven and bake for 22-24 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
07 - Garnish with freshly chopped parsley if desired and serve immediately.

# Notes:

01 - If cream cheese is cold, microwave it for 30 seconds to soften.
02 - Be careful not to slice completely through the chicken when butterflying.
03 - The chicken can be prepared up to one day ahead and refrigerated before baking.
04 - Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
05 - This dish can be frozen for up to 3-4 months.
06 - For best results when reheating, use an oven rather than a microwave.

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