Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces/170-225g each), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon paprika (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 5 ounces fresh spinach, roughly chopped (140g)
  • 1 (14 ounce) can artichoke hearts, drained and chopped (400g)
  • 4 ounces cream cheese, softened (115g)
  • ½ cup grated Parmesan cheese (approx. 50g)
  • ¼ cup grated mozzarella cheese (approx. 25g)
  • 2 tablespoons mayonnaise (approx. 30ml)
  • 1 tablespoon lemon juice (approx. 15ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Pound chicken breasts to even thickness. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken breasts.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Add chopped spinach and cook until wilted (about 2-3 minutes). Remove from heat and drain any excess liquid.
  3. In a medium bowl, combine the wilted spinach mixture, chopped artichoke hearts, softened cream cheese, Parmesan cheese, mozzarella cheese, mayonnaise, lemon juice, salt, and pepper. Mix until well combined.
  4. Place each chicken breast on a clean work surface. Spoon approximately ¼ of the spinach and artichoke filling onto the center of each chicken breast.
  5. Fold the sides of the chicken breast over the filling and roll it up tightly. Secure with toothpicks or by tying with kitchen twine.
  6. Place the stuffed chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes before serving. Remove toothpicks or kitchen twine before serving.