CREAMY OLIVE ARTICHOKE STUFFED CHICKEN
Chicken breast stuffed with artichoke hearts, loads of cheese and kalamata olives. This Keto-friendly recipe is then baked to perfection.
Provided by Rena
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- Prepare the chicken by carefully cutting a pocket through the sides of each breast. Don't cut all the way through as it needs to hold in the filling. Season with salt and pepper.
- In a medium bowl, combine cream cheese with artichokes, olives, mozzarella, garlic, and Italian seasoning. Mix well, then taste and adjust seasoning if needed.
- Stuff the chicken pockets with the artichoke-olive mixture. You may need to seal the breasts with toothpicks to keep the stuffing inside.
- Heat olive oil in a large ovenproof skillet over medium heat. Add the chicken and sear for about 2-3 minutes on each side, until it starts to brown.
- Place the skillet in the oven and continue to cook until chicken is cooked through and no longer pink on the inside. About 20 minutes. Enjoy!
Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 40 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 146 mg, Sodium 626 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPINACH ARTICHOKE STUFFED CHICKEN BREAST
Spinach Artichoke Stuffed Chicken combines fresh spinach, artichokes, cheese, and cream cheese in a creamy chicken breast filling. Baked spinach artichoke chicken recipe is easy to prepare and cooks in minutes for a quick weeknight dinner!
Provided by Melissa Erdelac
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
- In a large nonstick skillet heat ½ tablespoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add half of the spinach, salt, and pepper. Stir until the spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted. TIP: Placing a lid over the skillet helps the spinach cook down faster.
- Reduce the heat to low and add the artichokes and cream cheese. Stir until cream cheese melts and mixture is smooth. Remove from the heat and stir in both mozzarella and parmesan cheese. Set aside.
- Place butterflied chicken breasts (see recipe notes) on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.
- Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165ºF.
- DID YOU MAKE THIS RECIPE? DON'T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW!
Nutrition Facts : Calories 303 kcal, Carbohydrate 10 g, Protein 35 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 100 mg, Sodium 852 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STUFFED ARTICHOKES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 0
Steps:
- Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS
Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 900, Carbohydrate 42 g, Cholesterol 275 mg, Fat 9, Fiber 5 g, Protein 57 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 4 g, TransFat 1 g
ARTICHOKE-STUFFED CHICKEN BREASTS
This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.
Provided by VickyJ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line sheet pan with aluminum foil and treat with nonstick cooking spray.
- Slice chicken breast in half carefully and open up to a larger piece (butterfly).
- Salt and pepper both sides.
- Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
- Place 1 Tbsp of filling on each opened breast and fold over gently.
- Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
- Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
- Put back in the oven for 5 min, or until cheese just starts to melt.
EASY AND LIGHT ARTICHOKE STUFFED CHICKEN
This recipe calls for lighter ingredients so it is not very heavy. It has the taste of a baked artichoke wrapped in lightly breaded chicken. I was trying to emulate the way the I like to eat my artichokes....breaded, covered with mozzarella cheese and dipped in butter. My family really enjoyed this one, hope you do too!
Provided by Drazen
Categories Chicken Breast
Time 55m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degress.
- In a bowl, mix the artichoke hearts, cream cheese, butter and salt together and put aside.
- Flatten out each breast by laying it on a cutting board, covering it with wax paper and using the flat, broad side of a meat tenderizer (or whatever is handy) gently pound the chicken on the side of the chicken where the skin is stronger (tighter looking).
- After the breast is flattened, lightly coat it in the bread crumbs.
- After the breast is coated, spread about 1/6 of the artichoke mixture on top of the breast.
- Roll the breast over the mixture and secure it with a toothpick.
- Repeat for the remaining breasts and put them all in a baking dish and cover it with aluminum foil.
- Bake for 30 minutes covered,.
- Uncover and bake f5 minutes longer.
- Remove chicken from the oven and sprinkle the mozzarella cheese over each chicken breast.
- Cook chicken about five minutes longer, until the cheese has melted.
Nutrition Facts : Calories 371.4, Fat 21.5, SaturatedFat 11.2, Cholesterol 97.2, Sodium 803.6, Carbohydrate 15.3, Fiber 6.5, Sugar 1.6, Protein 31.3
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
SKINNY STUFFED CHICKEN
This is a low-fat recipe consisting of skinless, boneless stuffed chicken breasts mixed with a heavenly, yet light, artichoke heart, mushroom, caper, and white wine reduction, baked until bubbly with a crispy topping.
Provided by DKE713
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 365 degrees F (185 degrees C).
- Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
- Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
- Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
- Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
- Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
- Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 40.1 g, Cholesterol 56.3 mg, Fat 12.4 g, Fiber 6.4 g, Protein 24.8 g, SaturatedFat 4.8 g, Sodium 2294.3 mg, Sugar 4.5 g
ZESTY CHICKEN WITH ARTICHOKES
"Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors." Christine Ecker - Linwood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 706mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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