Spinach and Artichoke Stuffed Chicken

Tonight I felt like a contestant on Chopped. I was rummaging through my fridge trying to figure out what to make for dinner. I’m down to the wire with the last few days before my winter break and way too busy to deal with the supermarket with the exception of picking up a vegetable or some fruit for the week. Forraging through my kitchen, I found a pack of thin sliced chicken breast, some shallots and a box of Trader Joes Spinach and Artichoke dip.

I honestly can’t remember when I bought the dip, but I’m sure I had the intentions of making it for a party. Clearly that didn’t happen so I got creative and used it for dinner.

I made the dip according to the directions and let it cool off slightly to get a little thicker.

While the dip was hanging around, I chopped up 2 large shallots and a few cloves of garlic and set those aside. I unwrapped the chicken and laid it out on a cutting board and seasoned with some salt and pepper.

Spread about 2 tablespoons of dip onto each of the chicken breasts. Carefully roll up the chicken breasts and secure with a couple toothpicks. Don’t worry is some of the spinach dip comes out the side. It’s impossible to get it perfect.

Add a tablespoon of olive oil to a large nonstick pan and add the chicken rolls and brown on all sides.

Remove and keep warm on a plate.

Add the shallots and garlic to the pan and stir them around a little until they start to soften. To that I added some chicken broth, lemon juice, salt and pepper. Once simmering, I sprinkled a tablespoon of flour over the sauce and whisked it well. Once the sauce cooks a bit, I add the chicken back and cooked on low for about 15-20 minutes covered on low heat. Sprinkle with some parsley.

Great dinner served with some basmati rice!


  • about a pound of thin sliced chicken breast
  • 1 package Trader Joes frozen spinach/artichoke dip (prepared)
  • 2 large shallots
  • 4 garlic cloves
  • 1 tablespoon olive oil
  • 1 1/2 cup chicken broth
  • juice of one lemon
  • 1 tablespoon of flour
  • 2 tablespoons of chopped fresh parsley
  • salt
  • pepper

Prepare the dip as directed and set aside to cool a bit.

Mince the shallot and garlic and set aside.

Divide the dip evenly among the chicken (you may have a little left over). Roll each chicken cutlet and secure with a couple tooth picks.

Add the oil to a large nonstick skillet and cook the chicken on medium high heat. Cook all sides until browned all over. Remove to a plate and keep warm.

In the same skillet, add the shallots and garlic and cook until softened (about 3-4 minutes). Add the chicken broth and the juice of one lemon. Once it’s simmering, sprinkle the flour over the sauce and whisk until the sauce is smooth. Continue to simmer until it thickens a bit. Add the chicken back to the pan and reduce the heat too low. Cover the the pan and continue to cook the chicken for about 15 minutes or until done. Sprinkle with parsley and serve. Remove toothpicks before serving!