Stuff Chicken

1. 1

   Preheat oven to 375 degrees

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   1) Cut chicken breast horizontally to make larger, but do not cut completely. This is butterflying the breast.

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   2) Pound to approximately 1/4 thickness

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   3) Stack chicken on plate

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   4) Coat the outside of the breast with oil and s & p both sides

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   5) Heat pan to medium, add oil or a teaspoon of butter, then spinach. Cook to rid of moisture. Sprinkle spinach with garlic, s & p. Let cool

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   6) Drain artichoke hearts and add to medium sized bowl. Add spinach to artichokes and mix.

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   7) Add mayo, Parmesan and laughing cow cheese. Completely incorporate into mixture, making sure laughing cow is evenly though out.

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   Taste mixture, add more salt and pepper if necessary.

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    8) Heat larger pan to medium high.

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    9) Stuff 1/4 of spinach artichoke mixture into each breast and fold in half.

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    10) Add oil to pan. Then, carefully place one chicken breast into oil. Brown on both sides...about 5 minutes each. Keep stuffing in with spatula as turning. Continue with this process for each. One at a time.

13. 13

    Clean pan of burnt bits between each chicken breast.

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    11) Place chicken in oven for an additional 20 minutes.

No additional tips available.