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Spinach Artichoke Dip Stuffed Chicken

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?


  • 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
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