Spinach artichoke stuffed chicken with broccoli and butternut squash.
6 chicken breasts
1 cup of thawed artichoke hearts
½ a bag of frozen spinach (thawed and drained)
½ cup whole milk ricotta
1 garlic clove (minced)
Salt and pepper
1 butternut squash (chopped)
4 cups of broccoli
Trader Joes everyday seasoning grinder
Preheat oven to 375 degrees. On a baking sheet, add chopped butternut squash with seasoning. Bake for 45 minutes. Take chopped artichokes hearts, spinach, garlic, ricotta and salt and pepper. Once mixture is ready add to a sandwich size ziploc bag and cut the tip off. Take butterfly chicken breasts and squeeze filling evenly between all chicken breasts. In a baking dish spread broccoli in the bottom, add stuffed chicken breasts to the top. Bake for 40-50 minutes in the oven depending on size of the chicken breasts.