Artichoke Stuffed Chicken Breast with Asparagus

1. 1

   Chop artichoke hearts and boil spinach until soft.

2. 2

   Shred spinach.

3. 3

   Mix together with egg yolk and bread crumbs.

4. 4

   Cut pocket into chicken breasts and stuff with mixture.

5. 5

   Cook at 350F for 25-40 minutes or until chicken is fully cooked.

6. 6

   Boil asparagus until soft.

7. 7

   Cook asparagus in frying pan with butter and garlic salt.

8. 8

   Place spears onto plate and cover with chicken breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.