Chicken Stuffed and Topped with Spinach Artichoke Dip

Chicken stuffed and topped with Spinach Artichoke Dip

I’m always looking for good dinner recipes.  I’ve got breakfast and dinner pretty much down pat but its the couple of servings dinner meals I always struggle with. I was at a party the other weekend and the hosts were serving Spinach and Artichoke dip.  I couldn’t partake in their dip vessels but I did spoon some onto my plate and eat it.  Then I got the idea, why don’t I use this as a meat stuffing?  So, I made a batch of my Spinach and Artichoke dip, and got stuffing!Spinach and Artichoke DipThis recipe starts by making one full batch of Spinach and Artichoke dip.  Optionally, you could just buy some premade dip.Chicken Breasts Split and StuffedNext stuff the chicken as shown above.  First lay it on its side.  Then use a sharp knife to cut a slit into the chicken.  Stuff the chicken with the artichoke dip.  Finally, secure the slit with a toothpick.Stuffed Chicken BreastsAfter they’ve been stuffed, place them in a greased casserole dish.Folding in Tomatoes into Artichoke DipYou’ll use about half the mixture in the filling of the chicken.  With the other half, chop some cherry tomatoes in half and fold them into the mixture.Chicken Topped with Artichoke DipThen place the remaining Spinach and Artichoke dip on top of the chicken.Cooked Stuffed and Topped Chicken with Artichoke DipNow bake for 35 minutes at 400 degrees.Mozzarella CheeseShred some Mozzarella cheese on a box grater.Parmesan CheeseDo the same with some Parmesan Cheese.Chicken with CheeseTop the entire thing with the cheese.Finished Chicken Stuffed and Topped with Spinach Artichoke DipBake for 15 more minutes, or until the cheese is melted, and you’re done!Chicken Stuffed and Topped with Spinach Artichoke DipIt turned out really well!  The dip complemented the chicken and made it super juicy!

Chicken stuffed and topped with Spinach Artichoke Dip
Nutrition Information
  • Serves: 6
  • Serving size: 1 Stuffed Breast
  • Calories: 563
  • Fat: 36
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 48
Prep time: 
Cook time: 
Total time: 
  • Spinach and Artichoke Dip
  • 8 oz Cream Cheese
  • ¼ Cup Mayo
  • 4 oz Shredded Parmesan
  • 1 Tbsp Minced Garlic
  • 1 Tsp Crushed Basil
  • 1 can Artichoke Hearts (14 oz)
  • 255 g Spinach
  • To Taste Salt and pepper
  • Additional Ingredients
  • 6 Chicken breasts
  • 8 Oz Mozzarella Cheese
  • 2 Oz Parmesan Cheese
  • 10 Oz Cherry Tomatoes
  1. Prepare the Spinach and Artichoke dip per the original instructions
  2. Make a slit in the chicken breasts and stuff with dip
  3. Close the chicken with a toothpick
  4. Place in a greased casserole dish
  5. Chop the cherry tomatoes in half and combine with the remaining dip
  6. Cover the chicken with the remaining dip
  7. Cook for 35 minutes at 400 degrees
  8. Shred the Mozzarella and Parmesan cheese, then cover the dish with the cheese
  9. Bake for another 15 minutes at 400 degrees until the cheese is melted
Victorinox Fibrox 8″ Chef’s Knife
You really only need one good knife. This one is it. America’s Test Kitchen rated it the number one budget knife!
4.8 Quart Casserole Dish
Great for cooking those gigantic, week long casseroles! I call them 5day meals on the website. Normal casserole dishes are 10×13 but this one is gigantic and can easily be divided into ten portions.
Sur La Table Grater / Shaker
This little guy is super convenient to grate hard cheeses like Parmesan and bring to the table to serve. It’s less messy than a rotary cheese grater and it even has measurement marks on it!

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