Chicken Spinach Artichoke Dip Slab Pie Recipes

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH

Steps:

• In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
• In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
• Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
• Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
• In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
• Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
• In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
• Serve chicken with sauce.

SPINACH ARTICHOKE DIP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 9x13-inch baking dish with cooking spray.
• Place chicken in the baking dish and season with salt and pepper.
• Combine spinach, cream cheese, artichokes, Parmesan cheese, mayonnaise, lemon juice, garlic powder, and cayenne pepper in a bowl; mix well. Spread mixture evenly over chicken and sprinkle crushed croutons on top.
• Bake in the preheated oven until chicken is no longer pink in centre, 35 to 40 minutes.

SPINACH AND ARTICHOKE CHICKEN

Steps:

• Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
• Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
• Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
• Serve hot and ENJOY!

CHICKEN-SPINACH ARTICHOKE DIP SLAB PIE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix chicken and spinach. Coarsely chop artichoke hearts; add to bowl. In 8-inch skillet, heat olive oil over medium heat. Cook shallot and garlic in oil about 5 minutes or until soft and translucent. Add to bowl.
• In another bowl, beat cream cheese, mayonnaise, sour cream and Parmesan cheese with whisk. Fold into chicken mixture; set aside.
• Unroll 2 pie crusts. Stack 1 crust on top of another; fold edges to make rectangle. Roll rectangle to 15 inches by 12 inches. Repeat with other 2 pie crusts.
• Place 1 rolled crust on cookie sheet; pile filling mixture on top in a rectangle, leaving about 2 inches around edges. Place second crust on top. Trim crusts of excess dough; fold over, and crimp with fork. Pat filling in even layer. In small bowl, beat egg and milk with whisk to make egg wash. Cut vents in center of pie; brush with egg wash. Sprinkle crust with additional Parmesan cheese.
• Bake about 35 minutes or until crust is golden and center is hot.

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
• Bake in preheated oven until the edges turn golden brown, about 30 minutes.

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.