Get ready to transform your ordinary chicken dinner into a restaurant-worthy masterpiece that will have your family and friends begging for seconds! This Spinach Artichoke Stuffed Chicken Breast isn't just a meal—it's a culinary experience that combines the creamy, tangy goodness of La Terra Fina Spinach Artichoke Dip with perfectly cooked, juicy chicken. Imagine cutting into a golden-brown chicken breast to reveal a molten center of cheesy, herbaceous filling that oozes with flavor. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight meal, this recipe promises to elevate your cooking game and satisfy even the most discerning palates.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup La Terra Fina Spinach Artichoke Dip
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper or a silicone baking mat.
- Using a sharp knife, carefully create a pocket in each chicken breast by cutting horizontally through the thickest part of the breast, being careful not to cut all the way through. Leave about a 1/2-inch border on three sides to keep the filling contained.
- In a medium mixing bowl, combine the La Terra Fina Spinach Artichoke Dip, shredded mozzarella cheese, garlic powder, salt, and pepper. Mix thoroughly until well incorporated.
- Generously stuff each chicken breast pocket with the spinach artichoke mixture, ensuring it's evenly distributed. Use toothpicks to secure the opening if needed.
- Season the outside of the chicken breasts with additional salt and pepper to enhance the flavor.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet.
- Sear the chicken for 3-4 minutes on each side until a golden-brown crust forms, creating a delicious exterior.
- Transfer the skillet with the chicken directly into the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute and the filling to set.
- Remove toothpicks if used, slice the chicken breasts, and serve hot. Optionally, garnish with fresh chopped parsley or additional spinach artichoke dip on the side.
Tips
- Use a sharp knife and steady hand when creating the chicken breast pocket to ensure even stuffing and prevent tearing.
- Don't overstuff the chicken breasts, as this can cause the filling to leak during cooking.
- For extra flavor, let the chicken marinate with salt, pepper, and garlic powder for 15-30 minutes before cooking.
- Use an instant-read meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- Allow the chicken to rest after cooking to help redistribute juices and keep the meat tender and moist.
- If you don't have an oven-safe skillet, you can transfer the seared chicken to a baking dish before finishing in the oven.
- For a crispy exterior, pat the chicken breasts dry with paper towels before seasoning and searing.
Nutrition Facts
Calories: 310kcal
Carbohydrates: g
Protein: 31g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
