Stuffing chicken breasts is an easy way to make a cheap staple stand out. With a stuffing of spinach and artichokes, these spinach and artichoke stuffed chicken breasts are special enough for company but easy enough for every day.
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.
Notes
To Freeze: Wrap each raw stuffed chicken breast in plastic wrap. Freeze for up to 3 months.To Cook From Frozen:
Cook in an Instant Pot for 10 minutes on Manual High Pressure.
Bake until cooked through. About 45 minutes in a 350-degree oven. The chicken should read 160 degrees with a meat thermometer.