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1/4 cup olive oil, divided
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2 tablespoons finely chopped shallot
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5 ounces fresh baby spinach, chopped (about 4 cups packed)
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1/2 cup jarred marinated artichoke hearts, finely chopped
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1/4 teaspoon crushed red pepper
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1 garlic clove, finely chopped
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2 teaspoons kosher salt, divided, plus more to taste
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3/4 teaspoon black pepper, divided
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4 ounces cream cheese, softened
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1 ounce low-moisture mozzarella cheese, shredded (about 1/4 cup)
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3/4 ounce Parmesan cheese, grated (about 3 tablespoons)
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4 boneless, skinless chicken breasts (about 8-ounce each), patted dry
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1/2 teaspoons paprika
Spinach Artichoke Chicken Roulade
Tuck a creamy spinach and artichoke filling into chicken breasts for an easy elegant dinner.
Nutrition Information
154
Calories
10g
Carbohydrates
27g
Protein
659mg
Potassium
4g
Fiber
1g
Sugar
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