SPINACH DIP STUFFED CHICKEN RECIPES

Steps:

• In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
• To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
• Slice a pocket into the side of each chicken breast meat.
• Spoon the spinach mixture into the breast pockets and spread it evenly.
• Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
• Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
• Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
• Place the stuffed chicken breast in a plate, use the drippings as the sauce.
• Garnish with parsley, then serve and enjoy!

Steps:

• Heat oven to 400°F.
• In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
• In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
• Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
• In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
• Serve chicken with sauce.