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Spinach and Artichoke Stuffed Chicken Breasts
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Cooking instructions
* Step 1
Heat oven to 425.
* Step 2
In large bowl, mix mozzarella, garlic, 1/4 cup Parmesan, and 1/4 cup mayonnaise. Add artichokes and spinach and mix lightly.
* Step 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).
* Step 4
In small bowl, combine cracker crumbs and remaining Parmesan cheese.
* Step 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.
* Step 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.
Note: if there is a photo you can click to enlarge it
Tag
shredded Mozzarella cheese
garlic cloves, minced
shredded parmesan cheese divided
mayonnaise (I use olive oil mayo)
artichoke hearts, drained and chopped
tightly packed baby spinach leaves, chopped
boneless skinless chicken breasts (4-6 large breasts or 8-10 small)
Ritz crackers crushed (I use whole wheat)
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10 Pieces Of Expert Nutrition Advice
1. Start Small
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