ARTICHOKE & SPINACH STUFFED CHICKEN RECIPE
These stuffed chicken breasts are decadent and so easy. The secret: our delicious Artichoke & Spinach Warm Dip Mix.
Provided by Tastefully Simple
Time 45m
Yield 6 servings OR 4 servings + 2 leftover servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut large slit in side of each chicken breast, creating a pocket. In small bowl, combine softened cream cheese and Artichoke & Spinach Warm Dip Mix; stir until well combined. Stuff into slits in chicken. Wrap 2 slices of bacon around each breast. Place in a greased 13x9-inch baking dish. Sprinkle with Garlic Pepper Seasoning. Bake 35-40 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer. If desired, broil on HIGH 2-3 minutes or until bacon reaches desired crispiness. Makes 6 servings OR 4 servings + 2 leftover servings. Serve with Garlic Pepper & Honey Sweet Potatoes. Make Ahead & Freeze: Prepare through step 2. Wrap each chicken breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. For remix Artichoke & Spinach Chicken Wraps recipe: Place 2 chicken breasts in a storage container. Refrigerate up to 2 days.
SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening).
- Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken.
- Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up.
- Prepare a grill for a 2-stage fire (one hot side, one cool side).
- Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side.
- Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.
SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS
Serve our Spinach and Artichoke Stuffed Chicken Breasts for a rich, flavorful entrée. Explore our Spinach and Artichoke Stuffed Chicken Breasts recipe now.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
- Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
- Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
- Bake 20 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g
SPINACH ARTICHOKE STUFFED CHICKEN BREAST
Spinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a creamy sauce for added flavor!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
- Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
- Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
- Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
- Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
- Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
Nutrition Facts : Calories 483 kcal, Carbohydrate 15 g, Protein 58 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 165 mg, Sodium 103 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPINACH-ARTICHOKE STUFFED CHICKEN
Looking for an easy stuffed chicken recipe? This Spinach-Artichoke Stuffed Chicken Recipe from Delish.com is the best.
Categories stuffed chicken recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Make Spinach-Artichoke Mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyère and Parmesan and season with salt and pepper.
- Season chicken with salt and pepper and make a pocket in each breast.
- Fill pockets with dip and seal each breast with two toothpicks.
- In a large skillet over medium heat, heat oil. Add chicken and cook until deeply golden, 10 minutes per side. Serve immediately.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
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
SPINACH AND ARTICHOKE STUFFED CHICKEN
Spinach and Artichoke Stuffed Chicken- chicken breasts are stuffed with a cheesy artichoke and spinach filling and baked until golden. This low carb and gluten-free chicken dinner really packs the flavor.
Provided by skinnysouthern
Categories Dinner Main Course
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine the first 6 ingredients in a medium bowl.
- Pound chicken breasts until they are about 1/3-inch thick. The easiest way to do this is to one at a time place them in a large ziptop bag and pound them with a meat mallet or heavy rolling pin.
- Season both sides of chicken with salt and pepper.
- Divide spinach mixture between the chicken breasts, placing it so that it is mostly in the center.
- Roll each piece of chicken up. Sprinkle the outside with Italian seasoning. Drizzle with olive oil and place seam side down on a greased, rimmed baking sheet.
- Bake for 20 to 25 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 321 kcal, Carbohydrate 5 g, Protein 31 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 89 mg, Sodium 916 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPINACH ARTICHOKE CHICKEN STUFFED PEPPERS
These stuffed peppers have amazing flavor! They make such a delicious, hearty, low-carb and gluten free appetizer or meal.
Provided by Holly Sander
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Adjust your oven rack to the middle position and preheat oven to 350F. While the oven is pre-heating, prepare the bell peppers by washing, drying, cutting in half, and removing stems, membrane, and seeds.
- In a medium-large saute pan add olive oil and onions, and saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.
- Add chicken broth, then turn the heat up to medium high and bring to a simmer. Stir in the cream cheese, Parmesan cheese, and 1 cup Monterey Jack, whisking until smooth.
- Stir in the salt and pepper, 3 tablespoons parsley, Italian seasoning, lemon juice and jalapenos.
- Fold in the artichokes but don't over-mix them or they will fall apart.
- Add the fresh spinach and shredded chicken and fold together until just combined.
- Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
- Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
- Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining Monterey Jack cheese and pepper flakes, and cook in the oven for 2-3 minutes until the cheese is melted.
- Garnish with chopped parsley and enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 stuffed pepper, Sodium 324 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
STUFFED SPINACH ARTICHOKE CHICKEN
Stuffed with a creamy mix of healthy spinach and tangy artichoke hearts, this stuffed spinach artichoke is one of my favorite weeknight meals. They're seared on the stove and finished in the oven for perfectly juicy chicken every time.
Provided by Melissa Belanger
Categories Mains
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F.
- In a mixing bowl, mix the spinach, artichokes, garlic, hummus, mayonnaise, breadcrumbs and lemon juice until combined.
- Carefully cut into each chicken breast lengthwise down one side, being careful not to go all the way through.
- Stuff each chicken breast with 3 - 4 tablespoons of the spinach artichoke mixture and, if needed, secure with toothpicks.
- Liberally season the outside of the chicken with salt & pepper.
- Heat a large, cast iron skillet to high heat. Add olive oil and sear chicken until golden brown, about 4 minutes per side.
- Transfer chicken to the oven and continue cooking until the chicken and filling reaches 165˚F, about 20 minutes.
- Remove toothpicks before serving.
Nutrition Facts : ServingSize 1 chicken breast, Calories 247 calories, Sugar 1.7 g, Sodium 1487.7 mg, Fat 13.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 21 g, Fiber 6.3 g, Protein 12.3 g, Cholesterol 26.5 mg
SPINACH ARTICHOKE DIP STUFFED CHICKEN
Yield 4
Number Of Ingredients 12
Steps:
- Heat your oven to 300 degrees.
- Heat the butter in a skillet over medium heat. Use a garlic press to crush the garlic, and then saute it in the oil for 1 minute. Then add the spinach. Saute until hot, about 3 minutes.
- Add the basil, salt, pepper, yogurt, cream cheese, Parmesan, and artichokes. Stir until the cheese has melted. Set aside.
- To prepare the chicken breasts, butterfly them by slicing through the side of the chicken breasts and towards the center of the chicken breasts, but not all the way through. Fold the chicken breasts open and pound them flat with a meat mallet or a cast iron pan.
- Place about 3 tablespoons of the spinach artichoke dip in the center of each of the chicken breasts. Fold the chicken breasts around the artichoke dip, and then wrap two pieces of prosciutto around the chicken breasts, sealing the chicken breasts closed.
- Place the chicken breasts on a parchment-lined baking sheet.
- Bake at 300 degrees for 45 minutes. Then serve.
SPINACH ARTICHOKE STUFFED CHICKEN
Spinach Artichoke Stuffed Chicken is the perfect combination of your favorite dip and go-to meat, all rolled into one irresistibly delicious dinner recipe! Cream cheese, yogurt, Mozzarella cheese, artichoke hearts, and frozen spinach are mixed together, stuffed into a chicken breast, and then either baked in the oven or pan-seared in a skillet. This easy chicken breast recipe makes an impressive low-carb and keto-friendly dinner party main dish and can easily be meal prepped ahead of time!
Provided by London Brazil
Categories Dinner lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Pound chicken breasts using a meat mallet until they are a little more than 1-inch thick. (You can skip this step if your breasts are already pretty thin, but the chicken may not come out quite as tender.)
- Cut the chicken breasts into 4-5 ounce portions. Sprinkle with salt and pepper.
- Find the side of each chicken breast that is the longest. Slice each chicken breast with a sharp knife down the middle, being careful not to cut all of the way through.
- In a medium-sized bowl combine the cream cheese, Greek yogurt, Mozzarella cheese, artichoke hearts, drained spinach, ¼ teaspoon salt and ⅛ teaspoon pepper. Mix until thoroughly combined.
- Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. If you have extra filling, set it aside until the chicken is almost done cooking.
- Add oil and stuffed chicken breasts to a large skillet over medium heat. Cook for 7-8 minutes on each side, or until chicken reaches 165 degrees°F with a meat thermometer.
- During the last few minutes of cooking, add additional filling to the skillet to heat it up. Serve chicken with cauliflower rice, regular rice, mashed cauliflower, or mashed potatoes and enjoy!
Nutrition Facts : Calories 293 kcal, Carbohydrate 3 g, Protein 29 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 481 mg, Sugar 1 g, Fiber 1 g, ServingSize 1 serving
SPINACH AND ARTICHOKE CHICKEN
This creamy spinach and artichoke chicken is the ultimate comfort food, but still easy enough to whip up on a busy weeknight!
Provided by Kimber
Categories Main Course
Time 50m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1 /6 dish, Calories 413 kcal, Carbohydrate 4 g, Protein 44 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 644 mg, Fiber 2 g, UnsaturatedFat 6 g
KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: garlic, spinach, artichoke heart, cream cheese, shredded mozzarella cheese, grated parmesan cheese, salt, pepper, boneless, skinless chicken breasts, salt, pepper, onion powder, garlic powder, riced cauliflower, broccoli
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
- Add the spinach and artichoke, and stir.
- Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
- Preheat oven to 400°F (200°C).
- Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
- To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
- Eat right away or refrigerate until ready to eat.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 7 grams, Protein 66 grams, Sugar 3 grams
SPINACH ARTICHOKE DIP STUFFED CHICKEN
If you want to impress family or guests, make this quick, easy to make chicken dish. It looks complicated but really isn't. It is beautifully stuffed with spinach, cream cheese, artichokes, 2 cheeses and garlic. Serve it with or without the amazing creamy
Provided by Faxo
Number Of Ingredients 16
Steps:
- Chicken: Place each chicken breast on a flat surface; season both sides of each breast with the Italian seasoning and paprika. Cut a slit so that the it opens like a book or cut a pocket about 3/4 quarters of the way through, being careful not to cut all the way through. Dip Filling: Squeeze all excess liquid from the spinach, discarding the water released. In a medium-sized bowl, combine spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine. Fill chicken pockets with 1-2 T. of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for the optional cream sauce. There should have about half of it left over. Seal with 2-3 wooden toothpicks near the opening, to keep the dip inside while cooking. Heat 1 T. oil in a skillet over medium-high heat; add chicken; fry until golden. Flip; fry on the other side, covering pan with a lid, until cooked through, about 6 - 7 minutes per side. Transfer chicken to a warm plate while making the cream sauce, if using. Cream Sauce: Pour milk into the skillet; bring to a simmer; add in the remaining dip filling; stir until sauce is combined and thickened. Add chicken back into the pan. Serve immediately. 4 servings.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS
These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Panasonic
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g
KETO SPINACH-ARTICHOKE CHICKEN
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 5.4 g, Cholesterol 178.9 mg, Fat 33.3 g, Fiber 1.2 g, Protein 56 g, SaturatedFat 12.1 g, Sodium 952.4 mg, Sugar 0.5 g
ARTICHOKE AND ASIAGO STUFFED CHICKEN
Stuffed with a prepared Asiago and artichoke dip and sautéed spinach, this lovely chicken is served with a simple mixed green salad for a 30-minute dinner that's packed with loads of flavor
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Heat 1 tbsp oil in skillet set over medium heat; cook spinach for 3 to 5 minutes or until tender and wilted. Remove from heat; let cool slightly. Squeeze spinach to remove any excess moisture. Mix together Asiago and artichoke dip, Roasted Chicken Base, lemon zest and spinach; set aside.
- Without cutting all the way through, slice each chicken breast in half lengthwise, keeping edge intact so it opens like a book. Place sheet of plastic wrap on top; pound chicken to even 1/2-inch thickness. Stuff each breast with spinach mixture. Secure with toothpicks. Season with pepper.
- Place chicken on parchment paper-lined baking sheet; bake for 15 to 18 minutes or until chicken is cooked through and juices run clear when pierced. Let stand for 5 minutes; remove toothpicks before serving.
- Toss together greens, lemon juice and remaining oil. Serve chicken with salad.
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
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- Rinse the spinach leaving the water clinging to the leaves. Heat a large skillet over medium-high heat. When hot add the wet spinach and cook until wilted, stirring often, 2-3 minutes. When the spinach is wilted, drain in a strainer. Use a wooden spoon to press as much water from the spinach as possible. When cool enough to handle, chop spinach finely, squeezing out more water if possible. Set aside.
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