Spinach & Artichoke-Stuffed Chicken


  • 2 ounces (57 g) low-fat cream cheese, at room temperature
  • 1 tsp grated lemon zest
  • 3 tbsp (45 ml) fresh lemon juice, divided
  • 2 tbsp (10 g) grated parmesan cheese
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 jar (6 ounces or 170 g) artichoke hearts, drained, rinsed patted dry and chopped
  • ½ cup (15 g) baby spinach, chopped
  • 2 Scallions, 1 finely chopped and 1 thinly sliced, divided
  • 4 boneless, skinless chicken breasts (6 ounces, or 170 g, each)
  • 3 tbsp (45 ml) extra-virgin olive oil, divided
  • 6 cups (120 g) spinach, arugula or other leafy green
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve the salad with the chicken
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