Spinach Artichoke Stuffed Chicken

OK, so this chicken should probably be called “Don’t Go to Costco Hungry or You Will Get Suckered in by the Sample Lady and Buy 3 Pounds of Ritz Crackers and 1.5 Pounds of Spinach Artichoke Dip That You Will Never Finish.”

Also, calling this a recipe is playing fast-and-loose with the word recipe. I really just needed a way to use the dip before it goes bad that didn’t include me just eating it non-stop with the crackers.

That being said, this turned out so delicious. It had a really good flavor. It was really the perfect week night dinner.

All you need are crackers, chicken breasts, and spinach artichoke dip. You can be fancy and make your own, but store-bought is just fine for this recipe. Plus, this one was actually really good.


Put your crackers in a ziplock bag and beat ’em up. After the day I had, this was a perfect release. I could see the kids getting in on this and thinking it’s a good time too.


Then, cut your chicken in half length-wise and pound those out too, so they are even thicknesses. Also, since we are folding the chicken in half, it makes it easier when the meat is thinner.

Spread a thick layer of the dip on the chicken. Fold the chicken in half.


Dip the chicken in beaten egg, then cover in the ritz cracker crumbs.


Place in a baking dish and drizzle a little bit of melted butter over the top of all the pieces.

Bake at 350 degrees for 25-30 minutes.



I’ll be honest, this chicken didn’t really make a dent in the dip, but we have people coming over on Sunday to watch football, so guess what they’ll be snacking on?? 


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