Spinach & Artichoke-stuffed Chicken

2 ounces (57 g) low-fat cream cheese, at room temperature 1 tsp grated lemon zest 3 tbsp (45 ml) fresh lemon juice, divided 2 tbsp (10 g) grated parmesan cheese 1 tsp kosher salt 1 tsp freshly ground black pepper 1 jar (6 ounces or 170 g) artichoke hearts, drained, rinsed patted dry and chopped


– ½ cup (15 g) baby spinach, chopped – 2 Scallions, 1 finely chopped and 1 thinly sliced, divided – 4 boneless, skinless chicken breasts (6 ounces, or 170 g, each) – 3 tbsp (45 ml) extra-virgin olive oil, divided – 6 cups (120 g) spinach, arugula or other leafy green


Combine the cream cheese, lemon zest, 1 tablespoon (15 ml) of the lemon juice.

Parmesan, and a half teaspoon of each of the salt and black pepper in a large bowl. Stir in the baby spinach, artichoke centers, and sliced scallion.

Make a 2-inch (5 cm) cavity in each breast of chicken: Without piercing the exterior of the breast, insert a narrow.

Sharp knife into the thickest portion of each chicken breast and press it through three-quarters of the way, down to the thin end.

Place approximately one-fourth of the artichoke mixture (approximately ¼ cup or 70 g) into each chicken breast. The chicken is seasoned with a half teaspoon of black pepper and salt.

Manually press While searing or sautéing, preheat for 2 minutes at 375°F (190°C) and set the timer for 30 minutes.