Categories: Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 10 oz fresh spinach
- 8-10 quartered artichoke pieces (approximately 1 small jar, but more if you are an artichoke fan)
- 1/3 cup feta cheese
- 1 tsp garlic powder
- 1/2 tsp Italian Seasoning
- 1/2 tsp nutmeg
- 1/4 tsp black pepper
Directions
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Preheat oven to 375 degrees. Sautee spinach in oil (I used coconut oil) over medium heat for approximately 5 minutes until wilted. Drain spinach in a colander and allow to cool. Meanwhile, slice chicken breast down the middle stopping just short of cutting it in half (about 1/2 an inch should left binding the two halves together). Finely chop artichokes. Once spinach has cooled, squeeze excess water out by hand and add to a bowl with artichokes, spinach, nutmeg, pepper and feta. Mix well. Add chicken breast to a greased oven safe casserole dish. Stuff spinach, artichoke and feta filling into each breast, and top with the remaining filling. Bake chicken until it reaches an internal temperature of 160 degrees (approximately 30-35 minutes). Broil chicken on high for 3-5 minutes to brown the top (watch it carefully to prevent burning). Dig in.