Spinach Artichoke Chicken4 chicken breasts
1 frozen spinach/artichoke TGIF dip
¼ shredded asiago cheese (or I use parmesan)
1 tsp garlic
1 tsp creole seasoning
½ cup italiam bread crumbs
1/3 cup butter
Cut slits in each chicken. Thaw dip. Mix in garlic with dip. Stuff chickens and secure with toothpicks. Blend bread crumbs, cheese and creole seasoning. Dip breasts in melted butter and dredge in crumb mixture. Set in dish.
Artichoke sauce:
¼ cup butter
1 can artichoke hearts, chopped
1 tsp parsley
½ tsp creole seasoning
3 tsp flour
3 cup chicken stock
1 cup cream
Heat butter. Add artichokes and parsley. Saute about 3 min. Sprinkle over w/ flour. Slowly add stock and cream and any leftover dip. Bring to a boil and simmer. Season with creole seasoning. Add any of the leftover dip to sauce also. Preheat oven to 375 degrees. Pour sauce over chicken and bake for 40 minutes.
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