Cheesy Spinach-Artichoke Stuffed Chicken Breasts – a delicious recipe with chicken breasts, low-fat, ricotta cheese, Parmesan cheese, marinated artichoke, baby spinach. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven at 425F.
2
Line a large sheet pan with aluminum foil, and spray with cooking spray.
3
Roughly chop the artichokes and spinach.
4
Mix together the yogurt, ricotta, shredded parmesan, artichokes, spinach garlic powder and salt in a medium mixing bowl.
5
Cut a large slit in each chicken breast to create a pocket for the spinach and artichoke stuffing.
6
Using a spoon, fill each pocket with the spinach and artichoke mixture. Place the chicken breasts on the line sheet pan and season with salt and pepper.
7
Insert the sheet pan into the oven bake for 30 minutes or until the thickest part of the chicken reaches an internal temperature of 165F.
8
Remove the sheet pan from the oven, and let the chicken rest for 5 minutes.
499
kcal
Calories
17
g
Fat
3
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 pounds skinless chicken breasts, 1/4 cup low-fat Greek yogurt, 1/2 cup part-skim ricotta cheese, 1/2 cup shredded Parmesan cheese, and more.
Yes, Cheesy Spinach-Artichoke Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
