Spinach & Artichoke-Stuffed Chicken

INSTRUCTIONS

1. In a large bowl, combine the cream cheese, lemon zest, 1 tbsp (15 ml) of the lemon juice, Parmesan, and ¼ tsp each of the salt and black pepper. Fold in the artichoke hearts, baby spinach, and chopped scallion.
2. Slice a 2-inch (5 cm) pocket in each chicken breast: Insert a thin, sharp knife into the thickest part of each chicken breast and push it three-quarters of the way through, down to the thin end, being careful not to pierce the outside of the breast. Move the knife from side to side to form a wide pocket with a narrow opening.
3. Stuff one-quarter of the artichoke mixture into each chicken breast (about ¼ cup, or 70 g). Season the chicken with ½ teaspoon each of the salt and black pepper.
4. Press Sear/Sauté and adjust the temperature to 375°F (190°C) and the timer to 30 Minutes and let heat for 2 Minutes. Add 1 tbsp (15 ml) of the olive oil to the cooking pot, followed by the chicken breasts.
5. Cover with the lid and cook for 6 minutes. Increase the heat to 400°F (204°C), and cook the chicken, uncovered, until golden brown, 2 to 3 minutes more. Flip the chicken and cook, uncovered, until golden brown and cooked through, 5 to 7 minutes more. Press Cancel.
6. While the chicken is cooking, toss the arugula and sliced scallion with the remaining 2 tbsp (30 ml) each olive oil and lemon juice and remaining ¼ tsp each salt and pepper.
7. Serve the salad with the chicken