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Spinach and Artichoke Stuffed Chicken Breasts

Prep Time
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8 servings

Serve our Spinach and Artichoke Stuffed Chicken Breasts for a rich, flavorful entrée. Explore our Spinach and Artichoke Stuffed Chicken Breasts recipe now.

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Make It

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  • 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).

Special Equipment Needed

Serving Suggestion

Serve with prepared PHILADELPHIA Original Mashed Potatoes.

Make Ahead

For convenience, the spinach mixture can be prepared in advance. Refrigerate up to 24 hours before spooning into chicken pockets and baking as directed.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 280
Total fat 12g
Saturated fat 4g
Cholesterol 80mg
Sodium 480mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 2g
Protein 32g
% Daily Value
Vitamin A 25 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 10 %DV

* 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.

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