Artichoke and Almond-Stuffed Chicken Breasts

1. 1

   In a small bowl, combine the artichokes, spinach, almonds, Parmesan, orange zest, and 1/4 teaspoon each salt and pepper.

2. 2

   Cut a 2-inch pocket in the thickest part of each chicken breast.

3. 3

   Stuff a quarter of the artichoke mixture into each breast.

4. 4

   Season the chicken with 1/2 teaspoon each salt and pepper.

5. 5

   Heat the oil in a large skillet over medium-high heat.

6. 6

   Cook the chicken breasts until golden brown and cooked through, 5 to 7 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.