CHICKEN. It’s what’s for dinner! 99% of the time.
Chicken was always a staple of our household growing up. Pretty much most weeknight meals at our home consisted of either chicken or pasta. When I started taking an interest in cooking, I soon realized that while chicken is one of the most readily available and easy to cook ingredients out there, it’s easy to fall into a chicken rut.
Don’t take it out on the chicken, Rachael. It’s not its fault it’s boring to eat!
There’s only so many things you can add to a chicken breast before you get sick of it. So you have to start getting creative…
The Chunky Artichoke & Jalapeno was definitely my favorite of the two. It has mild chilies in it that go PERFECTLY with the cream cheese-based spread. Add in artichokes and I’m in heaven.
While I decided that the Chunky Artichoke & Jalapeno was my favorite to go at with chips or veggies, the Spinach Artichoke & Parmesan screamed RECIPE to me. It’s a bit more smooth than the Artichoke & Jalapeno, and is delicious heated up. And thus this recipe was born.
Delicious dips + boring chicken –> miracle recipe!
Though La Terra Fina’s dips are all made of natural ingredients, are gluten free, and include no trans fat, they don’t claim to be “low-fat” or “light” or any of that nonsense.
So to keep this entree on the healthier side, I used a trick I often do when cooking chicken breasts, which is: to butterfly them and split them in half. One serving of chicken breast is 4 oz (about 140 calories)…Most chicken breasts that you buy in the store come in at nearly twice that size. Unless you’re a body builder, you probably don’t need that much protein in one sitting! Butterflying your chicken breasts makes them a healthier portion size…plus, your chicken will cook faster! With the space you save on your plate, you can load up the rest of your plate with more veggies, salad, whole grains…whatever is your jam.
PLUS, butterflying your chicken breast makes it much easier to wrap around some delicious spinach & artichoke dip 😉 How bad can that be?
INAAAAAAA. How’d you get in there?!
Spinach & Artichoke Stuffed Chicken Breast
makes 2 small servings
1 large chicken breast, butterflied & split into 2 separate pieces
2 tbsp La Terra Fina Spinach Artichoke & Parmesan Dip (or your preferred dip)
~1/4 cup breadcrumbs
salt & pepper
Preheat oven to 350 degrees F. After cutting your chicken width-wise down the length of the side of the breast and splitting into two thinly sliced pieces, season with salt and pepper. Place about 1 tablespoon of dip on the chicken breast, closer to the base of the breast. Carefully roll the chicken over the filling, using a toothpick or skewer to keep the ends closed.
Sprinkle/cover/roll chicken breast in breadcrumbs (If you want, you can coat the chicken in egg wash first, but I found it wasn’t necessary) and place on a baking dish sprayed with cooking spray. Cook for about 15 minutes, or until done. Watch out for dip oozing out of the sides
Disclaimer: La Terra Fina provided me with dips to review/taste/develop recipes. All opinions, however, are my own!