Chicken breast filled with cheese, spinach and artichoke, baked for a creamy, golden dish.
# What you'll need:
→ Stuffing
01 - 120 g frozen spinach, thawed and well-drained
02 - 220 g canned artichoke hearts, chopped
03 - 120 g cream cheese, softened
04 - 110 g shredded mozzarella cheese
05 - 50 g grated Parmesan cheese
06 - 1 clove garlic, minced
07 - 2 g salt
08 - 2 g freshly ground black pepper
→ Chicken
09 - 4 boneless, skinless chicken breasts
10 - 12 g olive oil
11 - 2 g paprika
12 - 2 g salt
13 - 2 g freshly ground black pepper
# Method:
01 - Combine spinach, artichoke hearts, cream cheese, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper in a mixing bowl. Mix thoroughly until even and creamy.
02 - Slice each chicken breast horizontally without cutting all the way through. Open the breasts flat to create a pocket for stuffing.
03 - Evenly spoon the spinach-artichoke filling into each chicken breast, pressing gently to seal.
04 - Brush the outer surfaces of the chicken breasts with olive oil, then sprinkle with paprika, salt, and pepper.
05 - Preheat oven to 200°C (400°F). Place stuffed chicken breasts in a baking dish and bake for 25 to 30 minutes, or until internal temperature reaches 75°C (165°F).
06 - Allow chicken to rest for 5 minutes after baking. Slice and serve while hot.
