Spinach & Artichoke-Stuffed Seared Chicken

Prep: 20 minutes
Cook: 20 minutes • Serves: 4

1.In medium bowl, stir spinach, cheese, artichokes and crushed red pepper. Makes about 1 cup.

2. With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/2 inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to 1/4-inch thick; remove plastic wrap. Leaving 1/2-inch border, spread spinach mixture over bottom halves of chicken breasts; roll chicken around filling to enclose and secure with toothpicks. Sprinkle chicken with salt and pepper.

3. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add chicken; cook 14 minutes or until outside is golden brown and internal temperature of chicken and filling reaches 165°, turning once. Transfer chicken to plate; cover to keep warm.

4. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add stock and lemon juice; increase heat to medium-high and cook 4 minutes or until liquid is reduced by half, stirring occasionally. Makes about 1/2 cup.

5. Serve chicken drizzled with sauce and sprinkled with chives, if desired.

Approximate nutritional values per serving (1 chicken breast, 2 tablespoons sauce):
301 Calories, 16g Fat (8g Saturated), 115mg Cholesterol,
408mg Sodium, 6g Carbohydrates, 1g Fiber, 34g Protein