Stuffing chicken breasts is an easy way to make a cheap staple stand out. With a stuffing of spinach and artichokes, these Artichoke Spinach Stuffed Chicken Breasts are special enough for company but easy enough for every day.
1can quartered artichoke heartsdrained and chopped
10ozfrozen spinachthawed and drained
1tbspdried minced garlic
1tbspdried minced onion
Combine cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
Pound chicken into thin pieces with a meat mallet. I normally cover it in plastic wrap to avoid splatters of chicken juice.
Spread out all the pieces of chicken on a couple cookie sheets. Divide the filling between them all. It helps to do it this way so you don't run out of the filling or end up with some left over. Roll up the chicken. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.