Print

Spinach & Artichoke Stuffed Chicken

5 from 1 review

Ingredients

Scale
  • 4 ounces sliced prosciutto (10 slices needed)
  • 5 skinless, boneless chicken breasts, pounded thin and divided into two pieces each
  • 10 ounces frozen spinach, thawed and drained of excess liquid
  • 12 ounces marinated artichoke hearts, drained and roughly chopped
  • 1/4 cup avocado oil mayo
  • 1/4 cup almond milk cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Place each chicken breast on a cutting board, cover it with plastic wrap, then use a meat tenderizer to pound the chicken breasts to about a 1⁄4 inch thickness. Once the chicken is pounded thin, cut the chicken breast in half lengthwise.
  3. In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined.
  4. Place a piece of prosciutto on a plastic wrap, place the chicken on top of it and sprinkle with a pinch of salt, then add about 2 tablespoons of the spinach and artichoke dip on top. Use the plastic wrap to slowly roll the prosciutto wrapped chicken.*
  5. Heat a large cast iron skillet over medium-high heat and sear each prosciutto wrapped chicken, about 3 minutes per side.
  6. Bake for 20-30 minutes, until a meat thermometer reads 165 degrees F in the middle of the chicken. (This time will range depending on how thin you pounded the chicken). Let chicken rest for a couple minutes before slicing up and serving!

Notes

You will most likely end up with leftover spinach and artichoke dip. Highly recommend serving the dish with extra on the side for a little dipping action!