It tastes even better than it smells.
The slight bitterness of the spinach is offset by the light creaminess of the neufchatel cream. (Yes, of course you can use regular cream cheese if you wish–but the lighter neufchatel does the job while being slightly less unhealthy.) And the almonds soften just slightly from being baked amidst cream cheese and chicken juices, but still add a pleasant crunch. Oh, and the artichoke…oh, the artichoke…
Sorry, I ran out of words. So either take me at my word when I say it is delicious…or make it and see for yourself. I suggest the latter.
4 boneless, skinless chicken breasts, butterflied
8 oz frozen shredded spinach, thawed
1 12oz can artichoke hearts, drained, rinsed, and chopped
1/8 c almonds, chopped
2 oz Neufchâtel cheese
1 Tbsp Parmesan cheese
Servings: 4 servings
Heat oven to 375oF. Butterfly the chicken breasts and set aside in a 13″x9″ pan. In a bowl, combine the spinach, chopped artichoke, almonds, parmesan cheese, neufchatel, garlic, and onion powder. Stir until well combined. Place as much filling as possible on each half of the butterflied chicken breasts. Fold the chicken breasts over the filling. Place the rest of the spinach-artichoke mixture on top of the chicken and around the chicken breasts in the pan. Bake for 25-30 minutes, or until the chicken is cooked through. Enjoy!