Spinach and Artichoke-Stuffed Chicken Breasts Recipe

Ingredients

1 tablespoon olive oil
1 package (5 oz) baby spinach leaves
1 package (8 oz) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/4 cup vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice

	PREP TIME 40m	COOK TIME 25m	TOTAL TIME 1h5m
YIELD 4 servings

Instructions

Heat oven to 400°F.
In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
Serve chicken with sauce.