Spinach & Artichoke Stuffed Chicken with Bruschetta Topping

I don't know about you, but we tend to eat a lot of chicken around here. Chicken is quite versatile and takes on about any flavor you give it. Savory, crunchy, you name it, but it can get a little boring. I made some dynamite spinach and artichoke dip over the weekend and felt the need to shake things up a bit with my typical Sunday chicken. So, I stuffed some of the creamy dip into my chicken. Then, I felt the need to make it over the top by using up some tomatoes and creating a bruschetta topper for the already stuffed chicken. The results, amazing!

I almost felt like I should be on Food Network for this little creation. Tender chicken breast is stuffed with a creamy spinach and artichoke dip. Then, topped with bright red tomato bruschetta. What a way to enjoy chicken on a Sunday night?

Spinach & Artichoke Stuffed Chicken with Bruschetta Topping
Serves 2

For the chicken:
2 boneless skinless chicken breasts
2 tablespoons 1/3 less fat cream cheese
2 tablespoons Parmesan cheese
1/4 cup thawed & drained frozen spinach
1/4 cup chopped artichoke hearts
1/8 teaspoon garlic powder

For the bruschetta:
1/2 pint cherry or grape tomatoes, halved
1 clove pressed garlic
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian flat leaf parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
Salt & pepper to taste

Preheat your oven to 375 degrees. Cut a small 1 1/2 inch slit into each chicken breast. Set on a plate and set aside. In a small dish, combine the cream cheese, Parmesan cheese, spinach, artichoke hearts, and garlic powder. Stir until incorporated and smooth. With a spoon, stuff 1 tablespoon of the mixture into each chicken breast. You can secure the slit in each chicken breast with a couple of tooth picks.

Heat a medium sized non-stick skillet over medium heat. Add the chicken and cook for 4 minutes or until lightly browned. Flip and cook another 4 minutes or until browned. Place the skillet into the oven and bake for 10 minutes or until a meat thermometer reads 165 degrees.

Meanwhile, combine all of the ingredients for the bruschetta topping. Toss until combined. Remove the chicken from the oven and let it rest for 5-10 minutes to let the spinach and artichoke stuffing set up a bit. Top each piece of chicken with the bruschetta. You can serve over pasta as I did or all on it's own with a side of crusty break. Enjoy!