Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Butter
  • 3 cloves of Garlic
  • 1 package of Frozen Spinach, thawed and water squeezed out
  • 1/2 cup Finely Chopped Fresh Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 (5.3 ounce) tub of fat-free Greek Yogurt
  • 4 ounces 1/3 fat Cream Cheese
  • 1/2 cup grated Parmesan
  • 1 can Quartered Artichokes
  • 4 large Chicken Breasts
  • 8 slices of Prosciutto

Instruction

  • Heat your oven to 300 degrees.
  • Heat the butter in a skillet over medium heat. Use a garlic press to crush the garlic, and then saute it in the oil for 1 minute. Then add the spinach. Saute until hot, about 3 minutes.
  • Add the basil, salt, pepper, yogurt, cream cheese, Parmesan, and artichokes. Stir until the cheese has melted. Set aside.
  • To prepare the chicken breasts, butterfly them by slicing through the side of the chicken breasts and towards the center of the chicken breasts, but not all the way through. Fold the chicken breasts open and pound them flat with a meat mallet or a cast iron pan.
  • Place about 3 tablespoons of the spinach artichoke dip in the center of each of the chicken breasts. Fold the chicken breasts around the artichoke dip, and then wrap two pieces of prosciutto around the chicken breasts, sealing the chicken breasts closed.
  • Place the chicken breasts on a parchment-lined baking sheet.
  • Bake at 300 degrees for 45 minutes. Then serve.