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Total Time
55mins
Prep 30 mins
Cook 25 mins

You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).

Ingredients Nutrition

Directions

  1. Thaw, drain and squeeze spinach.
  2. Rinse, drain and squeeze artichoke hearts.
  3. Saute garlic with olive oil over med/high heat.
  4. Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
  5. Flatten chicken breasts, season with salt and pepper.
  6. Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
  7. Brush with balsamic vinaigrette.
  8. Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.