creamy, cheesy, tasty, this low carb stuffed chicken is packed full of green veggies with artichokes and spinach in the mix!
Prepare one cup of my spinach artichoke dip per the recipe. (The dip recipe makes a total of four cups, you'll only need one cup to stuff four chicken breasts.)
Preheat your oven to 375F
Slice the chicken breast in half (see photo in post) leaving it attached on one side so you can fold it back over.
Stuff each chicken breast with about 2-3 tbsp of the spinach artichoke mix and then secure the sides of the chicken with wooden toothpicks (not the colored type)
Brown the stuffed chicken breast for six minutes per side in a hot cast iron skillet with enough oil so that the chicken won't stick.
Finish cooking the spinach stuffed chicken breast in a hot oven at 375F for 20- 25 minutes or until the internal temperature of the chicken reaches 165°F. Remove toothpicks before serving.