Spinach Artichoke Chicken

Yes - sadly - TV is over for the summer and last night I actually came home and (gasp) read! I did my Bible Study for the week and then finished a library book I had checked out. But there is one show that I started watching......"The next food network star". That's one reality show I would like to get on (besides Amazing Race and Biggest Loser).....I'd love to have my own cooking show.
But in the mean time - I thought I would share a recipe that I made Friday night for my friends. I found this several months ago because I love all things artichoke. I gave it to my friend Kelli and it has become a family favorite for them. Her sons request it for their birthday dinners. And Laurie asked me this morning for the recipe so hopefully if you read this and you are looking for something new - you can try it and let me know what you think.

Spinach Artichoke Chicken

4 chicken breasts
1 frozen spinach/artichoke TGIF dip
¼ shredded asiago cheese (or I use parmesan)
1 tsp garlic
1 tsp creole seasoning
½ cup italiam bread crumbs
1/3 cup butter

Cut slits in each chicken. Thaw dip. Mix in garlic with dip. Stuff chickens and secure with toothpicks. Blend bread crumbs, cheese and creole seasoning. Dip breasts in melted butter and dredge in crumb mixture. Set in dish.

Artichoke sauce:
¼ cup butter
1 can artichoke hearts, chopped
1 tsp parsley
½ tsp creole seasoning
3 tsp flour
3 cup chicken stock
1 cup cream

Heat butter. Add artichokes and parsley. Saute about 3 min. Sprinkle over w/ flour. Slowly add stock and cream and any leftover dip. Bring to a boil and simmer. Season with creole seasoning. Add any of the leftover dip to sauce also. Preheat oven to 375 degrees. Pour sauce over chicken and bake for 40 minutes.

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