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.