Cheesy Spinach Artichoke Stuffed Chicken Breast With Lemon Green Beans Almondine Recipes

CHEESY SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Thaw the 16 ounce package of frozen spinach completely.
• Drain both the spinach and the 14 ounce can of artichokes in two wire mesh strainers. Press out as much liquid as possible.
• Chop the artichokes into coarse pieces.
• Using a cheese cloth, squeeze by twisting until all the remaining liquid is out of the spinach and artichokes making sure they are very dry.
• In a large mixing bowl, combine the spinach and artichokes, 3 large chopped garlic cloves, 1 tablespoon softened butter, 8 ounces goat cheese, 4 ounces grated fresh mozzarella cheese, 4 ounces grated parmesan cheese, 1/2 teaspoon onion salt, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
• Preheat the oven to 350°F.
• Butterfly 4 large chicken breasts and open them like a book.
• Generously salt and pepper both sides of the breasts.
• Fill one side of each butterflied chicken breast with 1/4 of the spinach artichoke filling (above).
• Flip the other side over the filling and tie each breast with three pieces of kitchen twine.
• Heat a large castiron skillet or any heavy-bottomed oven-proof one, over medium high heat until hot.
• Add 2 tablespoons of olive oil and heat until hot. Place the chicken breasts in the skillet and cook for 2 minutes on one side, flip them over and cook for another 2 minutes.
• Remove the skillet from the stove and place in the preheated 350°F oven.
• Cook the stuffed chicken for 20 to 25 minutes or until an instant read thermometer registers a 158-160°F internal temperature.
• Serve over a bed of brown rice.
• ENJOY!