Name: Creamy Spinach and Artichoke Stuffed Chicken Breasts with Roasted Baby Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American Comfort
Ingredients: 4 (225g / 8 oz each) boneless, skinless chicken breasts; 680g (1.5 lbs) baby potatoes, halved (yellow or red); 115g (4 oz) cream cheese, softened at room temperature; 150g (5 oz) frozen chopped spinach, thawed and squeezed completely dry; 170g (6 oz) canned artichoke hearts, drained and finely chopped; 100g (1 cup) low-moisture shredded mozzarella cheese; 3 cloves garlic, minced (divided); 1.5 teaspoons (9g) Diamond Crystal kosher salt; 1 teaspoon (2g) black pepper; 1 teaspoon (3g) garlic powder; 1 teaspoon (2g) smoked paprika; 3 tablespoons (45ml) extra-virgin olive oil; 1 tablespoon (4g) fresh parsley, chopped; 1 tablespoon (5g) parmesan cheese, finely grated

Magic Sous

Creamy Spinach and Artichoke Stuffed Chicken Breasts with Roasted Baby Potatoes — Magic Sous