Spinach Artichoke Stuffed Chicken

Name: Spinach Artichoke Stuffed Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 2 cup fresh chopped Spinach; 2 wedges of light creamy swiss cheese; 1 tbsp light mayonaise; 1 tbsp reduced fat Parmesan Cheese topping; 1 tsp garlic powder; 2 artichoke hearts packed in water, drained and chopped; 2 each raw boneless skinless chicken breasts; 1 salt & pepper; 1/2 cup sliced onion; 1 pinch of cayenne or Tony Chachere's; 1 If you dont like swiss, cut mozzarella really small and use that

Mojean @cook_2912346

Spinach Artichoke Stuffed Chicken

Saved

Ingredients

2 servings

2 cupfresh chopped Spinach
2wedges of light creamy swiss cheese
1 tbsplight mayonaise
1 tbspreduced fat Parmesan Cheese topping
1 tspgarlic powder
2artichoke hearts packed in water, drained and chopped
2 eachraw boneless skinless chicken breasts
1salt & pepper
1/2 cupsliced onion
1 pinchof cayenne or Tony Chachere's
1If you dont like swiss, cut mozzarella really small and use that

Saved

Steps

1

Preheat oven to 375. Lay a large piece of heavy duty foil on baking sheet
2

Bring a skillet sprayed with nonstick spray on medium heat. Cook and stir spinach until wilted, about 3 min
3

Remove spinach from heat and blot to remove excess moisture
4

*If using creamy Swiss cheese, microwave in bowl for 20 seconds or until warm.
*If using mozzarella, do not heat or melt
Mix cheese with mayo, stir in parmesan, garlic powder and if you wish, cayenne or Tony Chachere’s.
5

Slice chicken breasts so you can stuff them with the mixture. Stuff once they are all ready. Make sure you leave some to top the chicken with
6

Evenly top with sliced onion and leftover mixture
Cover with another large piece of foil and seal to make a pouch. Make sure it is well sealed and there are no openings, this helps cook the chicken and hold moisture. Bake for about 25-30 minutes or until chicken is cooked (165 degrees).