Artichoke & Spinach Dip Stuffed Chicken Appetizers
Are you tired of wimpy appetizers? Try out artichoke and spinach dip stuffed chicken appetizers. They are hearty enough to hold you over until mealtime, but still small portions. What’s better than chicken filled with gooey creaminess?!
2 cloves garlic
8 oz fresh baby spinach
6 oz canned artichokes
4 ounces cream cheese
1/2 cup shredded mozzarella
1/2 cup good quality parmesan
2 chicken breasts
Sea Salt and Cracked Pepper Pretzel Crisps®
Chop the artichokes into small pieces. Heat a pan to medium. Drizzle with olive oil, then sauté garlic and spinach for less than a minute. Add the artichokes and cream cheese. Once the cream cheese is melted, add the cheese, stirring.
Remove the mixture from heat. Cut chicken breasts into cubes that are small enough to fit onto a Pretzel Crisps®. Butterfly each piece by cutting through the middle, almost all the way through. Rub a light amount of olive oil on the outside of the chicken pieces. Sprinkle both sides with paprika and garlic powder.
Open the chicken pieces and spoon the cooked mixture into the middle. Close up. If needed, pierce with a toothpick to prevent them from opening up.
Bake at 375 degrees for about 15-20 minutes, until they are cooked but still tender and juicy (internal temperature of 160 degrees). Serve on Sea Salt and Cracked Black Pepper Pretzel Crisps®.