Artichoke & Almond-Stuffed Chicken Breasts

By khojnicki

Ingredients

• 1 6 oz can of artichoke hearts, rinsed and chopped
• 1/2 c baby spinach
• 2 tbsp roasted, almonds chopped
• 2 tbsp parmesan
• 1 tsp grated orange zest
• Kosher salt and pepper
• 4 6 oz boneless, skinless chicken breasts

Preparation

Step 1

In a small bowl, combine the artichokes, spinach, almonds, parmesan, orange zest and salt and pepper.

Cut a 2" pocket in each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with salt and pepper.

Heat the oil in a large skillet over medium high heat. Cook the chicken breasts until golden brown and cooked through, 5-7 mins per side.