Thanks to our new favorite culinary wizard, Chef Mark Phillips, dinner is assured to be fantastic!  If you’ve got the following ingredients and about 40 minutes, you can have Spinach & Artichoke Stuffed Chicken Breast on your table tonight.


  • 4 ounce chicken breast
  • ½ tablespoon paprika
  • 1 teaspoon black pepper
  • ½ tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped basil
  • 1 tablespoon olive oil
  • ½ cup spinach (wilted)
  • ½ cup mushrooms (sautéed)
  • 1/2 cup chopped marinated artichoke
  • 2 ounces mozzarella
  • 1/4 cup tablespoons parmesan cheese (shredded) (save 2 tablespoons to sprinkle on top)
  • 1 pinch salt to taste



  1. Season chicken with paprika, salt, and black pepper.
  2. Place spinach, mushrooms, artichoke, garlic, basil and parmesan cheese into a bowl and mix together.
  3. Take each individual breast and slit in the middle being careful not to go all the way through the breast then stuff into chicken breast.
  4. Place 2 tablespoons shaved parmesan on chicken
  5. Bake in 350˚ oven on a pan with olive oil until the internal temperature reaches 165˚.
  6. Serve with marinara or Alfredo sauce and pasta or whipped mashed potatoes!