The flavor of your favorite warm party dip enlivens boneless, skinless chicken breasts in this five-ingredient recipe. The key to achieving big flavor with so few ingredients is Boursin cheese — creamy, herby and garlicky goodness in one simple item.
With a serving of vegetables incorporated into the main dish serve this with a side of sweet potato or a whole grain like farro or quinoa to make a full meal.
Active time: 15 minutes Total time: 30 minutes
Spinach & Artichoke Stuffed Chicken Breasts Ingredients Directions Preheat the oven to 400°F (204ºC). Place spinach in a large microwave-safe bowl. Cover and microwave on high until wilted, about 3 minutes. Uncover and stir cheese into hot spinach. Fold in the artichoke hearts. Using a sharp paring knife, cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff spinach mixture evenly into the chicken breasts. Sprinkle breasts evenly with salt and pepper. Heat oil in a large, ovenproof skillet over medium-high heat. Add chicken breasts to pan; cook until browned, about 4 minutes per side. Place the pan in the oven. Bake until a thermometer inserted into the thickest part of the chicken (not the filling) registers 165°F (74ºC), about 10–12 minutes. Serves: 4 | Serving Size: 1 stuffed chicken breast Nutrition (per serving): Calories: 285; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Cholesterol: 22mg; Sodium: 447mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein 33g Nutrition Bonus: Potassium: 263mg; Iron: 8%; Vitamin A: 84%; Vitamin C: 20%; Calcium: 6%
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