Spinach Artichoke Dip Stuffed Chicken
I had left over Healthy Spinach Artichoke Dip and, in an attempt to clean out my fridge when making dinner, I stuffed some chicken breasts. Chicken breasts can get boring and dry when you cook them and I knew by stuffing them with this delicious dip, it would prevent that.
I could not be happier with the way they turned out. So much so, that I’ve made them three times since then. Not only was that to perfect the cooking time, but also get the seasoning just right. They were perfect and when I made them for my in-laws, they absolutely loved them.
These are perfect when meal prepping for the week since you can make the dip and stuff the chicken ahead of time and pull them out of the fridge to bake them when you’re ready. This will make for a quick and very easy weeknight dinner.
Spinach Artichoke Dip Stuffed Chicken
Ingredients
- Healthy Spinach Artichoke Dip
- 4 chicken breasts
- 1 teaspoon pink Himalayan salt
- ½ teaspoon black pepper
Instructions
- Using a sharp knife starting at the top of each breast, slice an opening for the stuffing, being careful not to poke through the top or underside flesh of the chicken. Repeat at the bottom of the breast. Using your fingers, poke through each of the openings at the same time to ensure the openings meet.
- Fill a piping bag, or plastic bag with the Healthy Spinach Artichoke Dip and squeeze into each opening of the breast until your chicken is filled. Season both sides of the breasts with salt and pepper.
- Refrigerate the stuffed chicken for 1 hour.
- Preheat oven to 350⁰F. Place the stuffed chicken in a baking dish being sure the chicken is not touching to ensure even cooking. Bake 25-30 minutes or until the chicken reaches an internal temperature of 160⁰F. Let rest for 5 minutes before serving.
