Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken

1 lb large chicken breasts (2 breasts)

4 oz light cream cheese

½ c. frozen spinach, thawed and squeezed dry

½ can artichoke hearts

1 TB ranch dressing powder

Dash garlic powder

1/3 c. shredded parmesan cheese

 

Preheat oven to 450*. Cut a pocket into each breast. Combine cream cheese, spinach, artichokes, ranch powder, garlic powder and parmesan cheese.  Stuff half into each breast and cook 15-20 minutes until no longer pink and juices run clear.

 

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