You’d be hard pressed to find a better crowd pleaser than a good spinach and artichoke dip. In this version, you benefit from the nutritional value without having to sacrifice the taste. Delicately tucked inside of moist chicken breast, you’ll create a wonderful dinner in a small package.
1 Pkg Frozen Spinach
1 Onion, finely chopped
2-3 Garlic Cloves, minced
1/2 C Half and Half
2 Tbsp Olive Oil, separated
1/4 Parmesan Cheese, grated
1 Jar Artichoke Hearts (packed in water)
4 Chicken Breast
Salt, Pepper and Cajun seasonings to taste
Pinch of nutmeg
Preheat the oven to 350*
To prepare the chicken breast, perform a butterfly cut on each breast. This will create a pocket. Be careful not to cut all the way through; leaving the back end intact. With a mallet, lightly pound each breast, flattening them a bit. Set aside.
To prepare the filling, thaw the spinach and squeeze out the excess liquid. Set aside. In a pot, sauté the finely chopped onion in the heated tablespoon of oil until translucent. Add and sauté minced garlic for an addition few minutes.
Drain the artichoke hearts and separate then from the base. Add the separated artichoke and spinach to the sautéed vegetables, stirring to incorporate. Add the half and half and parmesan, stirring to incorporate. Season the mixture to taste. Add the pinch of nutmeg and allow this to simmer for a few minutes, allowing the liquid to reduce. Remove from heat and allow the mixture to cool.
To assemble, lightly season the inside of the chicken pocket. Spoon the spinach and artichoke mixture into the center. Fold the chicken breast over.
Oil the chicken breast with the remaining tablespoons of oil and season liberally. In a baking dish, bake the stuffed chicken breast for 20-25 minutes. Before baking, add a but of water to the bottom of the baking dish to encourage moist chicken. Fifteen minutes covered with foil and uncovered for the last minutes: allowing the chicken to brown. Serve immediately and enjoy!
