Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1 (14 ounce) can artichoke hearts, drained and chopped (400g)
  • 4 ounces (115g) cream cheese, softened
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup mayonnaise (60 ml)
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet. Sauté garlic until fragrant. Add spinach and cook until wilted. Stir in artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and red pepper flakes. Season with salt and pepper. Remove from heat and set aside.
  2. Preheat oven to 375°F (190°C). Pound chicken breasts to an even thickness (optional).
  3. Cut a pocket in the side of each chicken breast. Fill each pocket with an equal amount of artichoke and spinach filling. Secure with toothpicks, if needed.
  4. Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
  5. Place chicken breasts in a baking dish. Bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for a few minutes before serving. Garnish with fresh parsley (optional).