Skip to main content
IMA Wellness Blog

Spinach and Artichoke Stuffed Chicken Breasts

The Kraft Heinz Company is an IMA Member

Prep Time


Total Time



8 servings


Serve our Spinach and Artichoke Stuffed Chicken Breasts for a rich, flavorful entrée. Explore our Spinach and Artichoke Stuffed Chicken Breasts recipe now.

What You Need

  • 3/4 cup KRAFT Shredded Mozzarella Cheese
  • 2 cloves garlic, minced
  • 1/2 cup KRAFT Shredded Parmesan Cheese, divided
  • 1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, divided
  • 1 can (14-1/2 oz.) artichoke hearts, drained, chopped
  • 2 cups tightly packed baby spinach leaves
  • 8 small boneless skinless chicken breasts (2 lb.)
  • 12 RITZ Crackers, crushed

Make It

  • Heat oven to 425°F.
  • Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
  • Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
  • Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
  • Bake 20 min. or until chicken is done (165ºF).


To view the original article, click here.