Spinach and Artichoke Stuffed Chicken Breasts

Name: Spinach and Artichoke Stuffed Chicken Breasts
Cuisine: American
Ingredients: 3/4 cup shredded mozzarella cheese; 2 garlic cloves minced; 1/2 cup shredded Parmesan cheese, divided; 1/2 cup mayonnaise (I use olive oil mayo); 1 can (14 oz) artichoke hearts, drained and chopped; 2 cups tightly packed baby spinach leaves, chopped; 2 lbs boneless skinless chicken breasts (4-6 large breasts or 8-10 small); 12 Ritz crackers crushed (I use whole wheat)

Rebecca Dunsworth @cook_2731994

Spinach and Artichoke Stuffed Chicken Breasts

Rebecca Dunsworth @cook_2731994

Saved

Ingredients

3/4 cupshredded mozzarella cheese
2garlic cloves minced
1/2 cupshredded Parmesan cheese, divided
1/2 cupmayonnaise (I use olive oil mayo)
1 can (14 oz)artichoke hearts, drained and chopped
2 cupstightly packed baby spinach leaves, chopped
2 lbsboneless skinless chicken breasts (4-6 large breasts or 8-10 small)
12Ritz crackers crushed (I use whole wheat)

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Steps

1

Heat oven to 425.
2

In large bowl, mix mozzarella, garlic, 1/4 cup Parmesan, and 1/4 cup mayonnaise. Add artichokes and spinach and mix lightly.
3

Make lengthwise slit in thickest side of each chicken breast, not cutting all the way through. Fill pockets with spinach mixture. Place chicken on rimmed being sheet lined with parchment paper (or sprayed with cooking spray).
4

In small bowl, combine cracker crumbs and remaining Parmesan cheese.
5

FOR LARGE chicken breasts, bake in oven for 15 mins. Carefully remove pan from oven. Spread remaining mayonnaise on tops of chicken and sprinkle with cracker mixture. Return pan to oven and bake for about 20 minutes until chicken is cooked through and no pink remains.
6

FOR SMALL chicken breasts, spread remaining mayonnaise on tops of chicken and sprinkle with cracker mixture. Bake in oven for about 25 minutes until chicken is cooked through and no pink remains.