Artichoke and Almond-Stuffed Chicken Breasts

January 13, 2016 by Joanna Harrison

A simple stuffing of canned artichoke hearts, spinach, roasted almonds, and savory Parmesan upgrades the usual chicken breast and turns this staple into a divine dinner.

INGREDIENTS:

• 1 can artichoke hearts
• ½ c. Chopped Baby Spinach
• 2 tbsp. chopped roasted almonds
• 2 tbsp. grated Parmesan
• 1 tsp. grated orange zest
• ¾ tsp. kosher salt
• ¾ tsp. Pepper
• 4 boneless, skinless chicken breasts
• 2 tbsp. olive oil

DIRECTIONS:

1. In a small bowl, combine the artichokes, spinach, almonds, Parmesan, orange zest, and 1/4 teaspoon each salt and pepper.
2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with 1/2 teaspoon each salt and pepper.
3. Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, 5 to 7 minutes per side.