How to make spinach and artichoke stuffed chicken

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Stuffed chicken breasts are the perfect special-occasion main, and they're far easier to make than you might think! In the recipe below, chicken breasts are stuffed with a spinach-and-artichoke combination before being smothered in a cheesy cream sauce. The result has all of the flavor of a great spinach and artichoke dip.
To make these stuffed chicken breasts, a touch of technique is necessary. You'll want to choose large chicken breasts and cut a small pocket in each one. To do this, remove the tenderloin (if it's still attached, and then insert your knife point into the narrower long side of the chicken breast. Cut so that a pocket forms, taking care not to cut all the way through on any of the other three sides. You'll then have the perfect spot to add the stuffing.
Cooktop Cove
Spinach and Artichoke Stuffed Chicken Breasts
20 minutes
30 minutes
50 minutes
1 tablespoon butter
1 small onion, minced
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups baby spinach, chopped
1 10-ounce jar marinated artichokes, diced into 1-inch pieces
2 tablespoons sour cream
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup cream cheese
1 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
4 chicken breasts
Preheat the oven to 350 degrees.
Heat the butter in a skillet. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic, salt, and pepper, and sauté for another minute.
Add the spinach and artichokes, and cook until the spinach has wilted and all of the liquid has cooked off. Stir in the sour cream and set aside to cool.
Meanwhile, make the sauce. Heat the butter in a saucepan, and add the flour. Whisk well to combine, and cook until the mixture begins to bubble and just starts to turn yellowish. Drizzle in the milk about 1/4 cup at a time, whisking well after each addition to thicken the sauce. When all of the milk has been added, remove the sauce from the heat and add the cream cheese, parmesan, salt, and pepper.
Prepare the chicken breasts by cutting a pocket in them (as detailed above), and then stuff them with the stuffing. Arrange in a greased baking sheet and pour the sauce over the top.
Bake the chicken breasts for 25 minutes. Remove from the oven and allow to cool slightly before serving.
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