Spinach and Artichoke Stuffed Chicken

June 17, 2020
Created by Chef Freyka Nuñez Del Prado
1 hour
Serves 4
  • 2 thick and large chicken breast halves
  • 2 Tbsp canola oil
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp dried parsley leaves
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1 cup Harmons Spinach and Artichoke Dip
  • 1/3 cup shredded mozzarella cheese

Slice chicken breast halves in half diagonally. Create a pocket, using a sharp fillet or paring knife. Making sure not to go through other side to create an enclosed pocket. Place in a shallow bowl and set aside.

In a small bowl, combine oil, cumin, parsley, garlic, and salt. Pour over chicken and marinate for 15 minutes at room temperature.

Preheat oven to 450°.

Preheat a cast iron griddle. When griddle is hot, grill chicken for 2 minutes on each side. Remove from heat and fill each pocket with Spinach and Artichoke Dip, and transfer to a sheet pan lined with a baking rack. Slightly overlap chicken pieces to prevent stuffing from coming out of chicken pocket. Sprinkle over each opening with a little of mozzarella.

Cook until internal temperature of chicken reaches 165°, about 10 minutes. (Make sure to insert thermometer into chicken meat only.)