Artichoke & Spinach Stuffed Chicken

ARTICHOKE & SPINACH STUFFED CHICKEN BREASTS

Ingredients

2 butterflied chicken breasts

1 tsp olive oil

1 pkg EPICURE Spinach & Artichoke Hot Dip

250 g cream cheese

¾ C Mayonnaise

1 C canned artichokes

½ C fresh spinach

1/2 EPICURE SPG

1/2 EPICURE Bruschetta

1/2 tsp EPICURE Roasted Garlic Aioli

¾ C milk

1/3 C mix of grated Mozzarella and Parmesan Cheese

EPICURE Sea Salt Black Pepper to taste

DIRECTIONS

Place cream cheese, mayonnaise and Spinach & Artichoke dip in 4 C prep bowl. Chop artichokes and spinach with ceramic knife, and add to the mixture. Mix well using 3 in 1 spatula.

Spread 2 heaping tbsp of stuffing on chicken, thread toothpick to hold it together. Bring frying pan with olive oil to medium high.

Meanwhile flavor chicken with SPG, Bruschetta and Roasted Garlic Aioli.

Brown chicken on both sides, once browned cover with lid and cook for another 10-15 minutes.

Remove chicken from frying pan. Put milk into frying pan add 3 tbsp of stuffing, some chopped spinach and cheese, mix well and voila, your sauce is ready. Serve with rice and glass of dry white wine.