- skinless boneless chicken breasts, trimmed of fat
- prepared spinach artichoke dip
- To taste: salt, pepper, garlic powder, dried basil
- 1 can of medium artichoke hearts (packed in water), drained
- 1 pint of cherry tomatoes, halved
- 3 Tbsp olive oil
- 2 Tbsp all purpose flour
- 2 – 3 large cloves of garlic, minced fine
- handful of grated Parmesan cheese
- 2 cups grated mozzarella cheese
- handful of fresh basil, cut into ribbons
Use a sharp knife to create a pocket into each chicken breast, being careful to not slice all the way through it.
Stuff each pocket with a large spoon of spinach artichoke dip. I didn’t measure it. It will depend on the size of each of your chicken breasts.
Use two toothpicks to close up each breast to contain the dip.
Arrange them in an oven safe casserole dish that you have sprayed with a little cooking spray. Season each breast liberally with kosher salt, black pepper, dried basil, and a little garlic powder. Kosher salt…
In a medium sized bowl, combine the drained artichoke hearts with the halved tomatoes, olive oil, flour, minced garlic, dried basil, salt and pepper.
1 pint of cherry tomatoes, halved.
1 can of medium sized artichoke hearts, drained and quartered.
2 Tbsp all purpose flour,2 – 3 large cloves of garlic, minced,3 Tbsp olive oil, kosher salt, black pepper, dried basil.
Top the chicken breasts with the artichoke tomato mixture.
Bake the chicken uncovered until an internal thermometer in the thickest part of the chicken reads about 155 degrees F. The time will depend on how large or thick your chicken breasts are!
Then return it to the oven uncovered until the internal chicken temperature reaches 165 degrees F.
Top the chicken with fresh basil ribbons.