Spinach Artichoke Stuffed Chicken Breasts

• Gluten free

• Meat

  • 12 Chicken breasts, about 5-6 pounds

• Produce

  • 1 can Artichoke hearts
  • 1 tbsp Garlic, dried
  • 1 tbsp Onion, dried
  • 10 oz Spinach, frozen

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 8 oz pack Cream cheese
  • 1/2 cup Parmesan cheese

Found on joyfilledeats.com

Description

Ingredients

• 12 chicken breasts, about 5-6 pounds
• 8 oz pack of cream cheese, softened
• 1 can quartered artichoke hearts, drained and chopped
• 1/2 cup parmesan cheese
• 10 oz frozen spinach, thawed and drained
• 1 tbsp dried minced garlic
• 1 tbsp dried minced onion
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic salt

Directions

• Combine cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
• Pound chicken into thin pieces with a meat mallet. I normally cover it in plastic wrap to avoid splatters of chicken juice.
• Spread out all the pieces of chicken on a couple cookie sheets. Divide the filling between them all. It helps to do it this way so you dont run out of the filling or end up with some left over. Roll up the chicken. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
• To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.

Nutrition