Spinach & Artichoke Stuffed Chicken

5 from 1 review


  • 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


  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!


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!