Spinach Artichoke Dip Stuffed Chicken Breasts

I just LOVE spinach artichoke dip; and that got me thinking about trying to use it as a filling.  When it is really good, it has many of the elements we prize in a dish:  color, texture, flavor, creaminess, and complexity.  So why not use that to dress up our poor little "blank slate" chicken breasts?!   Sounds like it might be worth a shot, huh?

I suppose this could get a little complicated, but we are going to take some short-cuts here to making this delicious Spinach Artichoke Chicken quickly... as in "you just got off of work and need to make dinner, shuttle kids to games, and help with homework" quick.  Rather than make my Spinach Artichoke Dip from scratch, I am just going to pick up a prepared container of it at the market.  I know, I know... please don't shake your head in disappointment.  This is an after work recipe!  Stay with me!

Here is the video tutorial:

Print this recipe! 


Ingredients:  

• skinless boneless chicken breasts, trimmed of fat
• prepared spinach artichoke dip
• To taste:  salt, pepper, garlic powder, dried basil 
• 1 can of medium artichoke hearts (packed in water), drained
• 1 pint of cherry tomatoes, halved
• 3 Tbsp olive oil
• 2 Tbsp all purpose flour
• 2 - 3 large cloves of garlic, minced fine
• handful of grated Parmesan cheese
• 2 cups grated mozzarella cheese 
• handful of fresh basil, cut into ribbons

Step-by-Step:

Use a sharp knife to create a pocket into each chicken breast, being careful to not slice all the way through it. 

Stuff each pocket with a large spoon of spinach artichoke dip.  I didn't measure it.  It will depend on the size of each of your chicken breasts. 

Use two toothpicks to close up each breast to contain the dip.  

Arrange them in an oven safe casserole dish that you have sprayed with a little cooking spray.  Season each breast liberally with kosher salt, black pepper, dried basil, and a little garlic powder. 

Kosher salt...

Black pepper...

Dried basil...

Garlic powder...

In a medium sized bowl, combine the drained artichoke hearts with the halved tomatoes, olive oil, flour, minced garlic, dried basil, salt and pepper.

1 pint of cherry tomatoes, halved.

1 can of medium sized artichoke hearts, drained and quartered.

2 Tbsp all purpose flour.  This will help to soak up and thicken the juices as the dish cooks.

2 - 3 large cloves of garlic, minced.

Season with 3 Tbsp olive oil, kosher salt, black pepper, dried basil.



Top the chicken breasts with the artichoke tomato mixture.

Bake the chicken uncovered until an internal thermometer in the thickest part of the chicken reads about 155 degrees F.  The time will depend on how large or thick your chicken breasts are! 

Remove the chicken from the oven...         Note - the chicken is NOT fully cooked yet!

  Top the whole dish with a handful of grated Parmesan cheese and 2 cups grated mozzarella cheese

Then return it to the oven uncovered until the internal chicken temperature reaches 165 degrees F.  

Top the chicken with fresh basil ribbons. 

Serve hot and gooey!!

Alternate Method: I used the oven to cook the chicken and vegetables because it may be a better "busy mom" option for those of you who may be helping with homework or school projects.  But if you have two hands available to you, another idea would be to cook the stuffed, seasoned chicken breasts in a searing hot black iron skillet in a little olive oil and butter first. Then, I would deglaze with a little white wine or chicken broth to make a lovely sauce. Then reduce the heat and add the tomatoes and artichoke hearts to the sauce! This is what makes cooking fun... being able to do things however you want to! Don't care for artichokes? Try fresh asparagus spears or zucchini.

PS... They were even better as leftovers! :)

Looking for more chicken and/or pasta recipes?  Check out my Recipe Index for tons of ideas, with step-by-step tutorials and many that have video tutorials as well!

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May I recommend....

Spinach Artichoke Dip    (the homemade one is always better when you have the time!)

Roasted Red Pepper and Basil Pesto Penne

Creamy Chicken Piccata

 Spicy Garlic Shrimp

Method:

Preheat oven to 400 degrees F.  Use a sharp knife to create a pocket into each chicken breast, being careful to not slice all the way through it.  Stuff each pocket with a large spoon of spinach artichoke dip.  I didn't measure it.  It will depend on the size of each of your chicken breasts.

Use two toothpicks to close up each breast to contain the dip.  Season each breast liberally with kosher salt, black pepper, dried basil, and a little garlic powder.  Arrange them in an oven safe casserole dish that you have sprayed with a little cooking spray.  In a medium sized bowl, combine the drained artichoke hearts with the halved tomatoes, olive oil, flour, minced garlic, dried basil, salt and pepper.  Top the chicken breasts with the artichoke tomato mixture.

Bake the chicken uncovered until an internal thermometer in the thickest part of the chicken reads about 155 degrees F.  The time will depend on how large or thick your chicken breasts are!  Remove the chicken from the oven, top the whole dish with the grated mozzarella cheese, then return it to the oven uncovered until the internal chicken temperature reaches 165 degrees F. Top the chicken with fresh basil ribbons.