Spinach Dip Chicken Bombs Recipe 475

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the bread crumbs are golden brown, about 4 to 5 minutes per side. Remove from pan and drain.

Steps:

• Preheat oven to 375ºF.
• In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
• Add spinach (squeezed dry) and parmesan cheese. Mix well.
• Add chicken and stir gently to combine.
• Transfer mixture to a baking dish (at least 6 cups).
• Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
• Serve with crackers, bread or veggie sticks.
• Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
• For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
• Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

Steps:

• Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.