SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

Spinach and Artichoke Stuffed Chicken Breasts image

Serve our Spinach and Artichoke Stuffed Chicken Breasts for a rich, flavorful entrée. Explore our Spinach and Artichoke Stuffed Chicken Breasts recipe now.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 8

Previous Next

Ingredients

3/4 cup KRAFT Shredded Mozzarella Cheese
2 cloves garlic, minced
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, divided
1 can (14-1/2 oz.) artichoke hearts, drained, chopped
2 cups tightly packed baby spinach leaves
8 small boneless skinless chicken breasts (2 lb.)
12 round buttery crackers, crushed

Steps:

Heat oven to 425°F.
Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
Bake 20 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g