Ok guys, this week’s recipe is Spinach Artichoke Stuffed Chicken! I know, I know you’re probably thinking ok there’s like 5,000 of the same recipes out there for this. But! This one is made with Asiago cheese! I love love love Asiago cheese! I know what your thinking, cheese is not Paleo. But I’m the Paleo Squirrel remember? And Squirrels eat cheese. Wait what? Lol I don’t know if Squirrels eat cheese but this one does.
Spinach Artichoke Stuffed Chicken | Makes 6 Servings
- 6 Chicken Breasts
- 1 Tbsp Olive Oil
- Garlic Powder
- Onion Powder
- Salt & Pepper
- 3 Tbsp Minced Garlic
- 10oz Bag of Fresh Spinach
- 14oz Can of Artichoke Hearts
- 8oz Brick of Cream Cheese
- 1 Cup Shredded Mozzarella Cheese
- 1 Cup Shredded Asiago Cheese
Leave cream cheese out of fridge to soften for about 30 minutes.
Spray a large skillet with avocado oil. Sauté spinach and garlic until spinach is lightly wilted.
Mix artichokes, cream cheese, mozzarella cheese, asiago cheese, and sautéed spinach and garlic together in a large mixing bowl.
Preheat the oven to 375 degrees.
Cut large pockets in chicken breasts and place in 2 9×13 baking dishes. Brush the chicken breasts with olive oil and sprinkle with garlic powder, onion powder, paprika, salt and pepper.
Stuff the chicken breasts with about 3 heaping tablespoons of spinach/artichoke mixture. This may vary depending on how large your chicken breasts are.
Bake chicken for 2) minutes at 375 degrees.
Store in airtight containers in the fridge for up to 4 days.
You’ll have about 2 cups of leftover spinach/artichoke mix so you can store that in an airtight container in the fridge until you’re ready to heat it for yummy dip later. To heat, put it in an oven safe container like a ramekin and heat at 350 degrees until bubbly and melty.