Stuffed Chicken Breast, Part II

Earlier this week I posted about a sun dried tomato and artichoke stuffed chicken. Well it turns about my boyfriend loved stuffed chicken so I made it again, slightly varied just to keep it interesting. Served with a side of roasted potatoes, roasted brussel sprouts, and tomato soup; it was the perfect comfort meal. This time I used a soy version of a Monterey Jack Cheese and mixed it with chopped spinach and marinated artichoke hearts. This mixture is actually quite delicious alone or as a dip. I imagine it would taste great over a flat bread or pizza crust. Stuffed chicken breasts are elegant, delicious and fun.

Stuffed Chicken Breast, Part II

Ingredients:
Chopped frozen spinach, thawed
Marinated artichoke hearts, chopped
Soy Monterey Jack cheese, shredded
Chicken breasts
Ground pepper
Dried thyme

Directions:
1. Preheat the oven to 450 degrees. Line a baking sheet with tin foil.
2. Mix together the spinach, artichoke hearts and cheese until well combined. Set aside.
3. Slice a pocket in the chicken breasts. Stuff them with the spinach mixture until they are almost over flowing. Place breasts on the baking sheet and sprinkle generously with ground pepper and thyme. Bake until cooked through, about 25 minutes. Enjoy!