Spinach And Artichoke Dip Stuffed Chicken

About

It is impossible to complain about spinach and artichoke dip. Homemade dip is some serious comfort food, and it’s not just for parties! The only problem with spinach and artichoke dip is that it’s often served with cubed bread or sugar-loaded crackers. Combine the best of both worlds, and stuff your dip into a juicy, thick chicken breast! Dinner just got a whole lot tastier.

Ingredients

1 ½ cup spinach raw
½ cup canned artichoke hearts in oil
3 ounce bacon
1 tablespoon butter
1 teaspoon garlic raw
1 teaspoon cornstarch
2 cup unsweetened vanilla almond milk
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon spices onion powder
½ cup shredded parmesan cheese
48 oz, boneless, raw, without skin (yield after cooking) chicken breast
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded parmesan cheese

Instructions

Preheat your oven to 375 degrees. Roughly chop the spinach and artichoke hearts, and set them aside for later.
Cook the bacon in a large pan until crispy. Transfer the bacon to the side, and chop once cooled. Save the drippings in the pan.
On low heat, melt the butter in the same pan to deglaze it. Then mince and stir in the garlic. Let this cook for about 30 seconds.
Whisk the cornstarch into the garlic butter. Continually stir the ingredients over low heat until a dark brown roux forms.
Gently pour in the almond milk, and stir the ingredients together. Turn the heat to medium-high. Add the spinach, artichoke hearts, bacon, first amount of salt and pepper, and onion powder to the pan. Cover the pan and bring the liquid to a high simmer.
Uncover the pan, and allow the mixture to simmer and reduce for about 2 minutes. Turn the heat to as low as possible. Grate the parmesan cheese, and stir it into the mixture in two increments. Stir together until the cheese is melted and the dip has thickened. Set the pan aside to cool slightly.
To prepare the chicken, trim any fat off the chicken breasts. Slice and opening into each breast without cutting all the way through, and arrange the chicken in a sprayed baking dish. Use a spoon to fill each breast with the spinach and artichoke dip.
Sprinkle the second amount of salt and pepper across the tops of the chicken breasts, and pour any remaining filling over the top.
Loosely cover the chicken breasts with tin foil, and bake in the oven for 40 minutes. Remove the foil, and bake for an additional 15 minutes. Finally, Grate the final amount of parmesan cheese over the tops of the chicken breasts, and bake for up to an additional 10 minutes to melt the cheese. You may use a broiler to brown the cheese slightly.
Serve while hot and bubbly!