Spinach and Artichoke-Stuffed Chicken Breasts
from https://www.bettycrocker.com/

Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.

FMM: This had good flavor, but the sauce was indistinguishable from the stuffing. It all just sort of blended in. I think it would be better if the stuffing was something more substantial, like ham, cheese and the artichoke hearts. Then serve the cream cheese and spinach sauce overtop. The sauce could also use a bit more Parmesan cheese. We sprinkled some extra on top as we ate it. The breading was good. We cooked this at 350 degrees for 45 minutes as our breasts were so large.

1 tablespoon olive oil
1 package (5 oz) baby spinach leaves
1 package (8 oz) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/4 cup vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice

Heat oven to 400°F.

In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.

In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.

Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.

In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.

In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.

In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.

Serve chicken with sauce.

4 servings