Spinach & Artichoke Stuffed Chicken

Chicken. With so many things to make with it, why do I often find myself pondering what to do with it? This is what crossed my mind when I had chicken breasts on hand and I just wasn’t sure what to make. Thankfully, I can give my leftovers some credit. Upon opening up my fridge, I noticed I had just enough things to make a spinach artichoke filling and made this Spinach & Artichoke Stuffed Chicken. I thought I previously had a recipe for a spinach and artichoke filling for chicken on this blog, but I was mistaken. Instead, I had made this Spinach & Artichoke Topped Chicken awhile back. So using the recipe as a guide, I made a flavorful spinach and artichoke filling made with a blend of cheeses, rolled into a pounded chicken breast and baked until golden. The Baron enjoyed it and we thought the pairing of pasta alfredo with the dish complimented the chicken perfectly…
This dish reminded me of a chicken kiev because it came out similarly, only better with a more complex filling. I used 3 kinds of cheeses for the filling – ricotta, cream cheese and Pecorino Romano, which really worked well together with the spinach and artichoke. In fact, the filling was so good, I would make it separately and bake up as an appetizer to serve with bread, crudités, crackers or chips. So if it’s good enough on it’s own, it certainly can turn plain chicken into something fantastic!