Spinach & Artichoke Dip Chicken
Everything you love about spinach and artichoke dip made into a dinner!
Ingredients
- 8 Chicken Breasts, trimmed & cleaned
- 1 Shallot, minced
- 1 Garlic Clove, minced
- 8 oz Frozen Spinach
- 2 8 oz jars Marinated of Artichoke Hearts
- 1 cup Shredded Mozzarella
- 1 cup Plain Greek Yog
- 1/4 cup Parmigiano Reggiano
- 3 tbsp Panko Breadcrumbs
- Salt and Pepper to taste
- Garlic Powder to taste
- Olive Oil for the pan
Instructions
- Prepare the stuffing ingredients. Mince the shallot and garlic. Chop up one jar of artichoke carts, leaving the other jar to the side for later.
- To a saute pan, add a drizzle of olive oil. Once hot add the shallot and saute until translucent. Then add in garlic and saute until fragrant. Add in frozen spinach and season with salt and pepper. Saute until liquid has evaporated, about 3-4 mins.
- Add in chopped artichokes and stir to combine and saute for 2 mins. Set aside to cool.
- Once cooled, add it to a bowl, add the spinach and artichoke mix, along with mozzarella, parmigiano, Greek yogurt, and mix well. Taste it to check for seasoning and add salt and pepper if needed. Then add in the panko breadcrumbs and mix well. Set aside while you prepare the chicken breasts or you can refrigerate this mixture for the next day.
- Preheat the oven to 400°F.
- Cut the chicken breast horizontally in the middle and open them up, butterfly style. Season with salt, pepper, and garlic powder to taste. Add two heaping tablespoons of the filling to each chicken breast. Then pull the top over the filling and press to close or you can secure with the toothpick.
- To a hot pan with olive oil oil syrup, the stuffed chicken breasts on both sides. You're not looking to cook them through at this point just a good sear. Once all the chicken breasts have been seared add the other jar of artichoke carts nestled around the chicken breasts and drizzle with olive oil. This will help them caramelize in the oven. ** if you don't have an oven safe pan large enough to hold 8 chicken breasts, you can transfer them to a large baking dish and add the artichoke hearts around them at that point.
- Bake for 15- 20 mins or until a thermometer reads 165℉.