Rich and flavourful, baked stuffed chicken is an easy to prepare week night favourite!
4 Chicken breasts; slice down the middle but not through
1 package of cream cheese (I use vegan cream cheese), softened
1 can artichoke hearts in water, drained and chopped
1 packed cup of baby spinach; chopped
2 tablespoons of Muskoka Pantry Garlic & Herb spice
Preheat the oven to 400 *F
Blend stuffing ingredients. Set aside
Prepare chicken breast by slicing meat just enough to create a pocket for the filling
Season chicken with Muskoka Steak Spice add salt to taste
Stuff chicken pockets with artichoke and cream cheese filling and add to a pan
Drizzle olive oil over each chicken breast to prevent the chicken from drying out. Baste chicken occasionally if required.
Bake chicken for 30 minutes at 400*F Internal cooked temperature of stuffed chicken breast is a minimum of 165*F.
- Notes: Top chicken with shredded parmesan or cheese of your choice before baking
Did you make it? Share it with me on Instagram @themuskokapantrhy