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Spinach Artichoke Stuffed Chicken Flavorful and Easy

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- 2 large chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) For this dish, I love using fresh ingredients. The chicken breasts are the star here. Choose large ones for more filling. Fresh spinach adds great flavor and color. Canned artichoke hearts bring a creamy texture. You can find them in any grocery store. Cream cheese and Greek yogurt make the filling rich and smooth. Shredded mozzarella cheese gives a nice melt. Spices like garlic powder and onion powder boost the taste. Don’t forget salt and pepper! They enhance all the flavors. Olive oil is perfect for cooking the chicken. You can use fresh parsley as a garnish. It adds a pop of green and freshness. This list is simple, but it packs a punch. You can easily find all these ingredients. Make sure to gather everything before you start. This way, you can focus on creating a tasty meal. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 375°F (190°C). This step is vital. It ensures even cooking for your stuffed chicken. 2. Mixing the stuffing In a mixing bowl, combine these ingredients: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste Mix them all together until creamy. Make sure it is well combined. This mixture will give your chicken a rich flavor. 1. Cutting chicken breasts Take your two large chicken breasts. Use a sharp knife to cut a pocket into each one. Be careful not to cut all the way through. You want a nice space for the stuffing. 2. Stuffing the chicken Now, take your creamy spinach and artichoke mixture. Stuff each chicken breast generously with this filling. If you need to, use toothpicks to secure the opening. This helps keep the stuffing inside during cooking. 3. Searing in skillet Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear them for about 2-3 minutes on each side. You want them golden brown. This step adds flavor and texture. 1. Transferring to the oven After searing, carefully transfer the skillet to your preheated oven. Baking will finish cooking the chicken and heat the filling. 2. Checking for doneness Bake for about 20-25 minutes. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If it does, your dish is ready to enjoy! To start, cutting the chicken is crucial. Take a sharp knife and cut a pocket in each breast. Make sure not to cut all the way through. This keeps the filling inside. When stuffing, heaping the spinach and artichoke mix is key. Use a spoon to fill each pocket generously. If the filling spills out, don't worry. You can use toothpicks to hold the chicken closed. This keeps the flavors inside while cooking. Searing the chicken first gives it a nice brown crust. Heat olive oil in a skillet over medium-high heat. Cook each side for 2-3 minutes until golden. After that, bake it to finish cooking. This method keeps the chicken juicy and flavorful. You can also explore other cooking options. An air fryer cooks the chicken quickly and makes it crispy. Grilling adds a smoky flavor. Both methods work well for this dish. Pair your stuffed chicken with simple sides. A fresh salad or roasted vegetables complement the meal. You can also serve it with rice or quinoa for extra filling. For sauces, a light garlic butter sauce works great. You can also dip it in ranch or a creamy dressing. These pairings add extra flavor and make the meal special. Pro Tips Use Fresh Ingredients: Fresh spinach and quality artichoke hearts will enhance the flavor of your dish significantly, making it more vibrant and delicious. Don't Overstuff: While it may be tempting to fill the chicken breasts to the brim, overstuffing can lead to a mess and uneven cooking. Aim for a generous, but manageable amount of filling. Let it Rest: Allowing the chicken to rest for a few minutes after baking helps retain its juices, resulting in a more tender and flavorful dish. Experiment with Cheese: Feel free to mix in different types of cheese, such as feta or cheddar, for a unique twist on the classic spinach artichoke flavor profile. {{image_2}} You can easily change some ingredients to suit your taste. For low-fat cheese, try using part-skim mozzarella or low-fat cream cheese. These options cut calories but still taste great. If you want to add more veggies, consider mushrooms or bell peppers. They bring extra flavor and nutrition. Adding spices or herbs can make your dish pop. Try a pinch of red pepper flakes for heat or fresh basil for a bright taste. Incorporating different cheeses can also change the flavor. Goat cheese adds tang, while cheddar gives a sharp bite. Mix and match until you find your favorite! Preparing ahead saves time. You can make the stuffing a day in advance and keep it in the fridge. Just stuff the chicken before cooking. If you want to freeze, wrap the stuffed chicken tightly in foil. When ready, thaw it overnight in the fridge. Bake it straight from the fridge for a quick meal. To keep your leftover spinach artichoke stuffed chicken fresh, use airtight containers. This prevents moisture loss and keeps flavors intact. Place the chicken in the fridge within two hours after cooking. Proper storage helps you enjoy your meal later without losing taste. Leftovers last up to three days in the fridge. After that, the quality may drop, and it may not taste as good. If you want to save leftovers for later, freezing is a great option. Wrap each stuffed chicken breast in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to remove as much air as possible. Proper packing keeps the chicken from getting freezer burn. When you’re ready to eat, thaw the chicken overnight in the fridge. Reheat it in the oven at 350°F (175°C) until it reaches 165°F (74°C). To keep your food safe, always wash your hands before cooking. Use separate cutting boards for meat and vegetables. This prevents cross-contamination. When cooking chicken, make sure it reaches a safe internal temperature of 165°F (74°C). Use a meat thermometer to check. This keeps harmful bacteria away and ensures your meal is safe to eat. Can I use frozen spinach? Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out any extra water to keep the filling from getting too soggy. How do I know when the chicken is done? Check the chicken's internal temperature. It should reach 165°F (74°C). Use a meat thermometer for the best results. Also, the juices should run clear when you cut into it. How can I make this recipe for a larger group? To serve more people, simply double or triple the ingredients. You can use more chicken breasts or make a big batch of stuffing. Just keep an eye on the cooking time. Larger or more stuffed chicken may need a bit longer to cook through. Is this recipe gluten-free or keto-friendly? Yes, this recipe is gluten-free. Just ensure that your artichoke hearts and other ingredients do not contain gluten. For keto, it is also friendly due to low carbs from the ingredients used. Enjoy without worry! This blog post walks you through making spinach artichoke stuffed chicken. We explored the ingredients, preparation steps, and cooking methods. You learned tips for perfect stuffing and how to store leftovers properly. I hope these insights inspire you to try this delicious dish. With variations and serving suggestions, you can customize it to fit your taste. Enjoy making this meal and impress your family or friends!

WANT TO SAVE THIS RECIPE?

Craving a dinner that’s both easy and bursting with flavor? Let me introduce you to Spinach Artichoke Stuffed Chicken. This dish combines juicy chicken breasts with a creamy spinach and artichoke filling, making it perfect for any meal. Whether you’re hosting friends or just want a tasty dinner, this recipe will impress. Dive in to learn how to create this mouthwatering dish in just a few simple steps!

Why I Love This Recipe

  1. Delicious Flavor Combination: This recipe brings together the rich flavors of spinach and artichokes, creating a creamy, savory filling that elevates the chicken to a new level of deliciousness.
  2. Healthy Ingredients: With fresh spinach, Greek yogurt, and artichokes, this dish is packed with nutrients while still being indulgent and satisfying.
  3. Easy Preparation: Stuffing chicken breasts might sound complicated, but this recipe is straightforward and can be prepared in just 45 minutes, making it perfect for weeknight dinners.
  4. Impressive Presentation: Stuffed chicken breasts look beautiful on a plate, making it a great choice for entertaining guests or special occasions.

Ingredients

List of Ingredients

– 2 large chicken breasts

– 1 cup fresh spinach, chopped

– 1 cup canned artichoke hearts, drained and chopped

– 1/2 cup cream cheese, softened

– 1/4 cup Greek yogurt

– 1/2 cup shredded mozzarella cheese

– 1/4 teaspoon garlic powder

– 1/4 teaspoon onion powder

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh parsley for garnish (optional)

For this dish, I love using fresh ingredients. The chicken breasts are the star here. Choose large ones for more filling. Fresh spinach adds great flavor and color. Canned artichoke hearts bring a creamy texture. You can find them in any grocery store. Cream cheese and Greek yogurt make the filling rich and smooth. Shredded mozzarella cheese gives a nice melt.

Spices like garlic powder and onion powder boost the taste. Don’t forget salt and pepper! They enhance all the flavors. Olive oil is perfect for cooking the chicken. You can use fresh parsley as a garnish. It adds a pop of green and freshness.

This list is simple, but it packs a punch. You can easily find all these ingredients. Make sure to gather everything before you start. This way, you can focus on creating a tasty meal.

Step-by-Step Instructions

Preparation Steps

1. Preheating the oven

Start by preheating your oven to 375°F (190°C). This step is vital. It ensures even cooking for your stuffed chicken.

2. Mixing the stuffing

In a mixing bowl, combine these ingredients:

– 1 cup fresh spinach, chopped

– 1 cup canned artichoke hearts, drained and chopped

– 1/2 cup cream cheese, softened

– 1/4 cup Greek yogurt

– 1/2 cup shredded mozzarella cheese

– 1/4 teaspoon garlic powder

– 1/4 teaspoon onion powder

– Salt and pepper to taste

Mix them all together until creamy. Make sure it is well combined. This mixture will give your chicken a rich flavor.

Cooking Steps

1. Cutting chicken breasts

Take your two large chicken breasts. Use a sharp knife to cut a pocket into each one. Be careful not to cut all the way through. You want a nice space for the stuffing.

2. Stuffing the chicken

Now, take your creamy spinach and artichoke mixture. Stuff each chicken breast generously with this filling. If you need to, use toothpicks to secure the opening. This helps keep the stuffing inside during cooking.

3. Searing in skillet

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear them for about 2-3 minutes on each side. You want them golden brown. This step adds flavor and texture.

Baking the Chicken

1. Transferring to the oven

After searing, carefully transfer the skillet to your preheated oven. Baking will finish cooking the chicken and heat the filling.

2. Checking for doneness

Bake for about 20-25 minutes. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If it does, your dish is ready to enjoy!

Tips & Tricks

How to Achieve Perfectly Stuffed Chicken

To start, cutting the chicken is crucial. Take a sharp knife and cut a pocket in each breast. Make sure not to cut all the way through. This keeps the filling inside.

When stuffing, heaping the spinach and artichoke mix is key. Use a spoon to fill each pocket generously. If the filling spills out, don’t worry. You can use toothpicks to hold the chicken closed. This keeps the flavors inside while cooking.

Best Cooking Methods

Searing the chicken first gives it a nice brown crust. Heat olive oil in a skillet over medium-high heat. Cook each side for 2-3 minutes until golden. After that, bake it to finish cooking. This method keeps the chicken juicy and flavorful.

You can also explore other cooking options. An air fryer cooks the chicken quickly and makes it crispy. Grilling adds a smoky flavor. Both methods work well for this dish.

Serving Suggestions

Pair your stuffed chicken with simple sides. A fresh salad or roasted vegetables complement the meal. You can also serve it with rice or quinoa for extra filling.

For sauces, a light garlic butter sauce works great. You can also dip it in ranch or a creamy dressing. These pairings add extra flavor and make the meal special.

Pro Tips

  1. Use Fresh Ingredients: Fresh spinach and quality artichoke hearts will enhance the flavor of your dish significantly, making it more vibrant and delicious.
  2. Don’t Overstuff: While it may be tempting to fill the chicken breasts to the brim, overstuffing can lead to a mess and uneven cooking. Aim for a generous, but manageable amount of filling.
  3. Let it Rest: Allowing the chicken to rest for a few minutes after baking helps retain its juices, resulting in a more tender and flavorful dish.
  4. Experiment with Cheese: Feel free to mix in different types of cheese, such as feta or cheddar, for a unique twist on the classic spinach artichoke flavor profile.

Variations

Ingredient Substitutions

You can easily change some ingredients to suit your taste. For low-fat cheese, try using part-skim mozzarella or low-fat cream cheese. These options cut calories but still taste great. If you want to add more veggies, consider mushrooms or bell peppers. They bring extra flavor and nutrition.

Flavor Enhancements

Adding spices or herbs can make your dish pop. Try a pinch of red pepper flakes for heat or fresh basil for a bright taste. Incorporating different cheeses can also change the flavor. Goat cheese adds tang, while cheddar gives a sharp bite. Mix and match until you find your favorite!

Meal Prep Ideas

Preparing ahead saves time. You can make the stuffing a day in advance and keep it in the fridge. Just stuff the chicken before cooking. If you want to freeze, wrap the stuffed chicken tightly in foil. When ready, thaw it overnight in the fridge. Bake it straight from the fridge for a quick meal.

Storage Info

Storing Leftovers

To keep your leftover spinach artichoke stuffed chicken fresh, use airtight containers. This prevents moisture loss and keeps flavors intact. Place the chicken in the fridge within two hours after cooking. Proper storage helps you enjoy your meal later without losing taste. Leftovers last up to three days in the fridge. After that, the quality may drop, and it may not taste as good.

Freezing Instructions

If you want to save leftovers for later, freezing is a great option. Wrap each stuffed chicken breast in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to remove as much air as possible. Proper packing keeps the chicken from getting freezer burn. When you’re ready to eat, thaw the chicken overnight in the fridge. Reheat it in the oven at 350°F (175°C) until it reaches 165°F (74°C).

Safe Food Handling

To keep your food safe, always wash your hands before cooking. Use separate cutting boards for meat and vegetables. This prevents cross-contamination. When cooking chicken, make sure it reaches a safe internal temperature of 165°F (74°C). Use a meat thermometer to check. This keeps harmful bacteria away and ensures your meal is safe to eat.

FAQs

Common Questions About Spinach Artichoke Stuffed Chicken

Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out any extra water to keep the filling from getting too soggy.

How do I know when the chicken is done?

Check the chicken’s internal temperature. It should reach 165°F (74°C). Use a meat thermometer for the best results. Also, the juices should run clear when you cut into it.

Recipe Adjustments

How can I make this recipe for a larger group?

To serve more people, simply double or triple the ingredients. You can use more chicken breasts or make a big batch of stuffing. Just keep an eye on the cooking time. Larger or more stuffed chicken may need a bit longer to cook through.

Dietary Considerations

Is this recipe gluten-free or keto-friendly?

Yes, this recipe is gluten-free. Just ensure that your artichoke hearts and other ingredients do not contain gluten. For keto, it is also friendly due to low carbs from the ingredients used. Enjoy without worry!

This blog post walks you through making spinach artichoke stuffed chicken. We explored the ingredients, preparation steps, and cooking methods. You learned tips for perfect stuffing and how to store leftovers properly. I hope these insights inspire you to try this delicious dish. With variations and serving suggestions, you can customize it to fit your taste. Enjoy making this meal and impress your family or friend

- 2 large chicken breasts - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) For this dish, I love using fresh ingredients. The chicken breasts are the star here. Choose large ones for more filling. Fresh spinach adds great flavor and color. Canned artichoke hearts bring a creamy texture. You can find them in any grocery store. Cream cheese and Greek yogurt make the filling rich and smooth. Shredded mozzarella cheese gives a nice melt. Spices like garlic powder and onion powder boost the taste. Don’t forget salt and pepper! They enhance all the flavors. Olive oil is perfect for cooking the chicken. You can use fresh parsley as a garnish. It adds a pop of green and freshness. This list is simple, but it packs a punch. You can easily find all these ingredients. Make sure to gather everything before you start. This way, you can focus on creating a tasty meal. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 375°F (190°C). This step is vital. It ensures even cooking for your stuffed chicken. 2. Mixing the stuffing In a mixing bowl, combine these ingredients: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup Greek yogurt - 1/2 cup shredded mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper to taste Mix them all together until creamy. Make sure it is well combined. This mixture will give your chicken a rich flavor. 1. Cutting chicken breasts Take your two large chicken breasts. Use a sharp knife to cut a pocket into each one. Be careful not to cut all the way through. You want a nice space for the stuffing. 2. Stuffing the chicken Now, take your creamy spinach and artichoke mixture. Stuff each chicken breast generously with this filling. If you need to, use toothpicks to secure the opening. This helps keep the stuffing inside during cooking. 3. Searing in skillet Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear them for about 2-3 minutes on each side. You want them golden brown. This step adds flavor and texture. 1. Transferring to the oven After searing, carefully transfer the skillet to your preheated oven. Baking will finish cooking the chicken and heat the filling. 2. Checking for doneness Bake for about 20-25 minutes. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If it does, your dish is ready to enjoy! To start, cutting the chicken is crucial. Take a sharp knife and cut a pocket in each breast. Make sure not to cut all the way through. This keeps the filling inside. When stuffing, heaping the spinach and artichoke mix is key. Use a spoon to fill each pocket generously. If the filling spills out, don't worry. You can use toothpicks to hold the chicken closed. This keeps the flavors inside while cooking. Searing the chicken first gives it a nice brown crust. Heat olive oil in a skillet over medium-high heat. Cook each side for 2-3 minutes until golden. After that, bake it to finish cooking. This method keeps the chicken juicy and flavorful. You can also explore other cooking options. An air fryer cooks the chicken quickly and makes it crispy. Grilling adds a smoky flavor. Both methods work well for this dish. Pair your stuffed chicken with simple sides. A fresh salad or roasted vegetables complement the meal. You can also serve it with rice or quinoa for extra filling. For sauces, a light garlic butter sauce works great. You can also dip it in ranch or a creamy dressing. These pairings add extra flavor and make the meal special. Pro Tips Use Fresh Ingredients: Fresh spinach and quality artichoke hearts will enhance the flavor of your dish significantly, making it more vibrant and delicious. Don't Overstuff: While it may be tempting to fill the chicken breasts to the brim, overstuffing can lead to a mess and uneven cooking. Aim for a generous, but manageable amount of filling. Let it Rest: Allowing the chicken to rest for a few minutes after baking helps retain its juices, resulting in a more tender and flavorful dish. Experiment with Cheese: Feel free to mix in different types of cheese, such as feta or cheddar, for a unique twist on the classic spinach artichoke flavor profile. {{image_2}} You can easily change some ingredients to suit your taste. For low-fat cheese, try using part-skim mozzarella or low-fat cream cheese. These options cut calories but still taste great. If you want to add more veggies, consider mushrooms or bell peppers. They bring extra flavor and nutrition. Adding spices or herbs can make your dish pop. Try a pinch of red pepper flakes for heat or fresh basil for a bright taste. Incorporating different cheeses can also change the flavor. Goat cheese adds tang, while cheddar gives a sharp bite. Mix and match until you find your favorite! Preparing ahead saves time. You can make the stuffing a day in advance and keep it in the fridge. Just stuff the chicken before cooking. If you want to freeze, wrap the stuffed chicken tightly in foil. When ready, thaw it overnight in the fridge. Bake it straight from the fridge for a quick meal. To keep your leftover spinach artichoke stuffed chicken fresh, use airtight containers. This prevents moisture loss and keeps flavors intact. Place the chicken in the fridge within two hours after cooking. Proper storage helps you enjoy your meal later without losing taste. Leftovers last up to three days in the fridge. After that, the quality may drop, and it may not taste as good. If you want to save leftovers for later, freezing is a great option. Wrap each stuffed chicken breast in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to remove as much air as possible. Proper packing keeps the chicken from getting freezer burn. When you’re ready to eat, thaw the chicken overnight in the fridge. Reheat it in the oven at 350°F (175°C) until it reaches 165°F (74°C). To keep your food safe, always wash your hands before cooking. Use separate cutting boards for meat and vegetables. This prevents cross-contamination. When cooking chicken, make sure it reaches a safe internal temperature of 165°F (74°C). Use a meat thermometer to check. This keeps harmful bacteria away and ensures your meal is safe to eat. Can I use frozen spinach? Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out any extra water to keep the filling from getting too soggy. How do I know when the chicken is done? Check the chicken's internal temperature. It should reach 165°F (74°C). Use a meat thermometer for the best results. Also, the juices should run clear when you cut into it. How can I make this recipe for a larger group? To serve more people, simply double or triple the ingredients. You can use more chicken breasts or make a big batch of stuffing. Just keep an eye on the cooking time. Larger or more stuffed chicken may need a bit longer to cook through. Is this recipe gluten-free or keto-friendly? Yes, this recipe is gluten-free. Just ensure that your artichoke hearts and other ingredients do not contain gluten. For keto, it is also friendly due to low carbs from the ingredients used. Enjoy without worry! This blog post walks you through making spinach artichoke stuffed chicken. We explored the ingredients, preparation steps, and cooking methods. You learned tips for perfect stuffing and how to store leftovers properly. I hope these insights inspire you to try this delicious dish. With variations and serving suggestions, you can customize it to fit your taste. Enjoy making this meal and impress your family or friends!

Spinach Artichoke Stuffed Chicken

A delicious chicken breast stuffed with a creamy spinach and artichoke mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 large chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 0.5 cup cream cheese, softened
  • 0.25 cup Greek yogurt
  • 0.5 cup shredded mozzarella cheese
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Greek yogurt, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the mixture is creamy and well combined.
  • Using a sharp knife, gently cut a pocket into each chicken breast, being careful not to cut through to the other side.
  • Stuff each chicken breast with the spinach and artichoke mixture, ensuring they are filled generously. You can secure the opening with toothpicks if needed.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet and sear for about 2-3 minutes on each side, until golden brown.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
  • Remove the skillet from the oven and let the chicken rest for a few minutes before slicing.
  • If desired, sprinkle with fresh parsley for garnish before serving.

Notes

You can secure the opening of the chicken with toothpicks if needed.
Keyword artichoke, chicken, spinach, stuffed chicken

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