Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon paprika (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 10 ounces (280g) fresh spinach, roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 1 (14-ounce/400g) can artichoke hearts, drained and chopped
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup grated mozzarella cheese (30g)
  • 1/4 cup mayonnaise (60ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons panko breadcrumbs (15g)
  • 1 tablespoon melted butter (15 ml)

Instructions:

  1. Butterfly each chicken breast by slicing horizontally through the center, almost all the way through. Open like a book. Pound gently with a meat mallet (or rolling pin) to an even thickness (about ½ inch). Season with olive oil, garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and stir in artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, mayonnaise, lemon juice, red pepper flakes (if using), salt, and pepper.
  3. Divide the spinach and artichoke mixture evenly among the chicken breasts. Spread the filling over one half of each butterflied breast, then fold the other half over the filling. Secure with toothpicks if needed.
  4. Heat remaining olive oil in the same skillet over medium-high heat. Sear the chicken breasts on both sides until lightly browned. (If using an oven-safe skillet, transfer to a preheated oven. Otherwise, transfer to a baking dish).
  5. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If desired, mix melted butter with Panko breadcrumbs and sprinkle over the chicken during the last 5 minutes of baking.
  6. Let the chicken rest for a few minutes before serving. Remove toothpicks.