Recipe of the Week: Spinach Artichoke Stuffed Chicken


  • 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
  • 2 tablespoons Italian seasoning
  • 1 teaspoon mild paprika (optional)
  • salt and pepper to season
  • 4 oz | 120 g frozen spinach, thawed
  • 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
  • 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste
  • Remaining spinach / artichoke dip
  • 1 cup milk (skim, 2% or full fat)


For The Chicken:
  1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
  1. Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).
  2. Fill chicken ‘pockets’ with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
  3. Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
  4. Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
For The Cream Sauce:
  1. Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

Recipe of the Week: Spinach Artichoke Skillet Pizza


  • 1 lb. pizza dough, homemade or store-bought


  • 2/3 cup ricotta cheese
  • 2/3 cup shredded mozzarella cheese
  • 2 large cloves garlic, finely chopped
  • 1 tsp olive oil
  • 1/2 tsp salt (plus a bit more, to taste, if desired)
  • Freshly ground pepper
  • 1 13oz. can artichoke hearts, drained and quartered, if whole
  • 1-1 1/2 cups baby spinach
  • Shredded Parmesan, for garnish
  • 1 Tbsp. olive oil + more for drizzling


  1. Place 10-inch cast iron skillet in to cold oven and preheat oven to 500 F. with the skillet in the oven. Leave in the oven 5-10 minutes after the oven has preheated.

  2. In a medium bowl, stir together the ricotta, mozzarella, garlic, olive oil, salt and pepper. Set aside. Prepare the artichokes and set aside. On a well-floured surface, press/stretch your pizza dough out in to a roughly 10-inch circle and have ready.

  3. Carefully remove skillet from oven and brush with a bit of olive oil. Carefully fit the pizza dough in to skillet, pushing it up the sides slightly. Do be careful here! Skillet is hot!! Place skillet with dough only in oven and bake 2-3 minutes, or until it sets slightly.

  4. Remove from oven and top with cheese mixture, spreading to cover evenly (except raised sides). Top with artichokes. Return to oven and bake for 5 minutes. Meanwhile, toss spinach with a bit of olive oil and a sprinkling of salt and pepper. Remove skillet from oven, top with spinach and return to the oven for a final 7-10 minutes, or until topping is bubbling and crust is crisp.
  5. Top with shredded Parmesan cheese. Let cool a few minutes before serving, to allow it to set a bit.

Halftime Heaven… Creamy Baked Jalapeno Artichoke 7 Layer Dip

Spice up your dipping game with seven layers of creamy, spicy, veggie-packed goodness. This Baked Jalapeno Artichoke 7 Layer Dip is perfect for a cool fall football Sunday.


  • 1 container La Terra Fina Jalapeno Artichoke Dip
  • ¾ cup salsa
  • ½ cup black beans
  • 5 mini sweet bell peppers, sliced
  • ¾ cup shredded Mexican blend cheese
  • ½ cup shredded lettuce
  • 1 tomato, chopped
  • ½ a small red onion, chopped
  • Tortilla chips, for serving


  1. Preheat the oven to 350 degrees. In a pie plate or other oven safe dish, spread the jalapeno artichoke dip evenly over the bottom. Top with the salsa, black beans, sweet bell peppers, and Mexican blend cheese. Place in the oven and bake for 20-25 minutes or until cheese is melted and dip is bubbly.
  2. Remove from oven and top with lettuce, tomato, and red onion. Serve with tortilla or kettle chip