Serve our Spinach and Artichoke Stuffed Chicken Breasts for a rich, flavorful entrée. Explore our Spinach and Artichoke Stuffed Chicken Breasts recipe now.
What You Need
Original recipe yields 8 servings
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 breast s (2 lb.)
12 RITZ Crackers, crushed
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Let's Make It
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).
Serve with prepared PHILADELPHIA Original Mashed Potatoes.
For convenience, the spinach mixture can be prepared in advance. Refrigerate up to 24 hours before spooning into chicken pockets and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.