Need a chicken makeover? Let’s just file this one under delicious! We enjoyed this for dinner last week and I just had to share. With the green light from yesterday’s article, fire up those grills and lets get cooking! We served these with grilled squash.
Original recipe is courtesy of Oxygen Magazine, May 2015.
3 cups frozen loose leaf spinach – thaw and squeeze it until mostly dry
1 cup chopped artichoke hears (a 14 oz can will yield you 2 cups – perfect for doubling the recipe)
1/2 cup cream cheese, softened (I used half an 8 oz bar. Again, easy to double with just one shopping trip!)
2 Tbsp shredded Parmesan cheese (or a mix, I used a Parmesan – Romano mix)
4-6 oz boneless skinless chicken breasts
Mix all ingredients (except chicken breasts) until well mixed.
Cut a slit in each chicken breast, making sure not to cut all the way through.
Gently stuff the mixture into the chicken breasts. Grill until cooked through and enjoy!