Stuffed with a prepared Asiago and artichoke dip and sautéed spinach, this lovely chicken is served with a simple mixed green salad for a 30-minute dinner that’s packed with loads of flavor
Recipe tags: chicken base, moderate difficulty, chicken
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil, divided |
| 4 cups | spinach |
| ½ cup | store bought Asiago and artichoke dip |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tsp | lemon zest |
| 4 | boneless, skinless chicken breasts |
| ½ tsp | cracked pepper |
| 6 | mixed greens |
| 2 tbsp | lemon juice |
Directions
Preheat oven to 400° F. Heat 1 tbsp oil in skillet set over medium heat; cook spinach for 3 to 5 minutes or until tender and wilted. Remove from heat; let cool slightly. Squeeze spinach to remove any excess moisture. Mix together Asiago and artichoke dip, Roasted Chicken Base, lemon zest and spinach; set aside.
Without cutting all the way through, slice each chicken breast in half lengthwise, keeping edge intact so it opens like a book. Place sheet of plastic wrap on top; pound chicken to even 1/2-inch thickness. Stuff each breast with spinach mixture. Secure with toothpicks. Season with pepper.
Place chicken on parchment paper–lined baking sheet; bake for 15 to 18 minutes or until chicken is cooked through and juices run clear when pierced. Let stand for 5 minutes; remove toothpicks before serving.
Toss together greens, lemon juice and remaining oil. Serve chicken with salad.
Substitute kale for spinach if desired.