15 min
25-30 min
4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Arlotta lemon artichoke dip
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Fresh herbs (optional, for garnish)
Directions
Step 1
Preheat Oven : Preheat your oven to 375°F (190°C).
Step 2
Prepare the Chicken : Butterfly the chicken breasts by slicing them open horizontally, but don’t cut all the way through. Season both sides with salt, pepper, garlic powder, and paprika.
Step 3
Stuff the Chicken : Fill each chicken breast with 2 tablespoons of lemon artichoke dip and a sprinkle of mozzarella cheese. Close the chicken breasts and secure them with toothpicks.
Step 4
Sear the Chicken : Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Step 5
Bake : Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
Step 6
Serve : Remove the toothpicks, garnish with fresh herbs, and serve with a side of vegetables or rice.
