4 servings



1 lb chicken breast, typically two large pieces

3c fresh spinach or 2c frozen chopped spinach

1 can artichoke hearts, rinsed and drained

2 oz cream cheese

2 tbsp Olive Oil

½ c shredded Parmesan cheese, divided

2 cloves garlic

½ tsp Italian seasoning (blend of oregano, thyme, sage and rosemary)

½  tsp black pepper, halved

¼ tsp paprika

½ tsp garlic powder

Pinch of salt



Preheat oven to 425 degrees.  Drain and rinse artichoke hearts in a colander. Spread artichokes onto cutting board and run your knife through to break up the larger pieces. Next, peel and mince garlic cloves. Heat olive oil on medium heat in a large pan and add garlic and artichokes. After about 2 minutes, add cream cheese, spinach and ¼ cup Parmesan cheese. Next add ¼ tsp black pepper and Italian seasoning. While the stove top mixture is melting together, cut chicken breast butterfly-style by placing hand on top of chicken and cutting horizontally without cutting all the way through. Open chicken and sprinkle ¼ tsp of black pepper, paprika, garlic powder and pinch of salt on each. Continue to mix stove top mixture until it is good and melty, about 10 minutes total. Spoon 2 large Tbsp of mixture into each chicken, close them, then add remaining mixture on top of each chicken breasts.Top chicken with ¼ cup of Parmesan cheese. Cover with foil and bake for 35 minutes. Uncover and cook for additional 5 minutes. Enjoy!!!



Try with our simple steamed garlic broccoli or 3-ingredient carrot fries



Calorie: 382 calories        Fat (g): 17 g         Saturated Fat (g): 6 g        Sodium (mg): 442 mg        Protein (g):41 g        Carbs (g): 12 g        Fiber (g): 8 g