• 1 (12-ounce) jar marinated quartered artichokes, well drained and chopped
  • 1 (10-ounce) box frozen chopped spinach, squeezed completely dry
  • 1 (8-ounce) block cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 1/2 cups shredded part-skim mozzarella, divided
  • Kosher salt and freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 3 large eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 2 cups Italian seasoned panko
  • 1 cup or more canola oil, for shallow frying
  • 2 cups good quality marinara sauce
  • Chopped basil, for garnish


  1. Heat oven to 375 degrees. Spray a 9x9-inch baking dish with nonstick spray.
  2. In a bowl, mix together artichokes, spinach, cream cheese, sour cream and 1 cup cheese. Season with salt and pepper.
  3. Use a paring knife to slice a large pocket into the top of each chicken breast, going down the length of each breast. Stuff with a heaping spoonful of spinach artichoke dip using a piping bag.
  4. Set up your breading stations: add beaten eggs to a dish, add flour seasoned with salt and pepper to a second dish. To the third pie dish, add the Italian panko.
  5. Working with one chicken breast at a time, dredge through the flour, then the egg, then the panko mixture.
  6. Heat oil in a large skillet over medium heat. Once hot, add chicken breasts and fry on each side for 5 minutes. Remove to a paper towel-lined sheet tray to drain.
  7. Add a thin layer of tomato sauce to the bottom of a 9x9 baking dish or cast-iron skillet. Add the chicken breasts, drizzle on more tomato sauce and top with remaining cheese. Bake for 15 to 20 minutes until cheese is melted and bubbling.