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Spinach And Artichoke Dip Hasselback Chicken
4.8
(450)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
4 chicken breasts
5 cups fresh spinach (200 g)
¾ cup artichoke heart (100 g), drained, rinsed and roughly chopped
1 teaspoon garlic powder
¼ cup cream cheese (55 g)
⅓ cup grated mozzarella cheese (35 g)
Nutrition Info
Calories 390
Fat 16g
Carbs 6g
Fiber 1g
Sugar 1g
Protein 51g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Step
Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
4. Step
Stir in the garlic powder and cream cheese, and cook for a minute or two.
5. Step
Sprinkle over the mozzarella and stir until melted.
6. Step
Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
7. Step
Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
8. Step
Enjoy!
Tags
Keto
Low-Sugar
High-Protein
Low-Carb
Beyond Red Blend
McCormick Easy Dinner
Chef's Knife
Oven Mitts
Measuring Spoons
Sauce Pan
Wooden Spoon
Baking Pan
Weeknight
Dinner
Easy
Stove Top
Oven
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