Roasted Chicken Breast Stuffed with Artichoke Jalapeño & Parmesan Dip

Directions

1. Pre-heat oven to 350 degrees F.
2. On a cutting board, with a sharp knife, cut a pocket on the “curved” side of the chicken breast, carefully not cutting all the way through the chicken.
3. In a bowl, add half a 10 oz. container of the dip and mix well with the breadcrumbs.
4. Begin to “stuff” each chicken breast with approx. 2 tbsp. of the dip mixture. Place onto a nonstick sheet pan or a Pyrex baking dish, with smooth side up.
5. Brush with olive oil and season with salt and pepper.
6. Place in oven and bake approx. 25 to 30 minutes or until internal temperature reaches 165 degrees F.
7. Remove from oven and let rest for 5 minutes before serving.