Spinach Artichoke Stuffed Chicken Recipes

SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN

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.

KETO SPINACH-ARTICHOKE CHICKEN

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.

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

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!

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

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).

SPINACH-ARTICHOKE STUFFED CHICKEN

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 DIP STUFFED CHICKEN

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.

SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees. In a small bowl combine cheese wedges, spinach, artichoke, garlic powder, salt & pepper. Mix with a fork until well combined. Lay your chicken breast down on a cutting board and slice it in half so you have two thin halves (see pictures). Lay all 4 pieces between 2 sheets of plastic wrap. Take the flat side of a meat tenderizer and pound the chicken until very thin. Sprinkle salt and pepper on both sides of the chicken. Scoot about 1 tablespoon of the spinach artichoke mixture on the chicken and spread it to coat the chicken. Roll each piece of chicken and hold in place with tooth picks. Place rolls on a baking sheet lined with tin foil and bake for 20-22 minutes. Enjoy warm!

SPINACH AND ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Gather your ingredients. Place the spinach in a large pan, add 4 tablespoons cold water. Cover with a lid and place on medium heat for 5 minutes, shaking the pan from time to time. You only want the spinach to wilt in the pan , not steam or cook down totally. Once wilted, remove the lid, transfer the spinach to a sieve over a bowl and leave to drain and cool.
• Dry the chicken breasts with paper towels. Place them on a clean cutting board, lay a piece of plastic wrap over them, and flatten slightly with a rolling pin to create an even thickness across the breast. Carefully, with a sharp knife, cut a pocket into the side of each chicken breast about 3/4 of the way in and across, taking care not to cut right through. Place the chicken breasts on a plate and chill in the fridge while you make the filling.
• Press the spinach in the sieve with the back of a spoon to squeeze away as much water as possible. Place the spinach, artichoke hearts , and mascarpone into a food processor and blitz for a few seconds to create a thick, creamy, green sauce. Add the lemon zest, juice and a tiny pinch of salt and pepper and stir through.
• Take the chicken breasts from the fridge. Sprinkle a clean cutting board with one tablespoon of salt and one of pepper. Place the chicken breasts on the seasoning and press lightly, turn the breasts over and press again. Then, holding the breast open with one hand, carefully tuck one tablespoon of the filling deep into the pocket. Take care to not to get filling on the outside of the breast-if you do, wipe away with a paper towel. Secure the opening with a couple of toothpicks to hold in the filling.
• Heat the vegetable oil in a large pan over high heat, and place the breasts in the pan. Lower the heat to medium-you do not want to cook the outside of the chicken too quickly, or it will burn before the center cooks. Cook for 6 minutes, turn the breasts over and cook for another 6 minutes. Remove chicken from the pan, lay on a warmed serving plate and cover to keep warm.
• Make the Sauce: To deglaze the pan for the sauce, put the pan with the juices from the chicken back on the stove top and heat until bubbling. Add the lemon juice and the mascarpone, and stir well, scraping up any bits of sauce and chicken. Lower the heat, add the cream, mix thoroughly and let the sauce simmer for a few minutes. Strain into a warm jug.

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

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.

SPINACH ARTICHOKE STUFFED CHICKEN

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!

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

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.
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SPINACH ARTICHOKE STUFFED CHICKEN RECIPE

Steps:

• In a large bowl, mix cream cheese, artichoke hearts, garlic, spinach, Swiss cheese and Parmesan cheese together. Season with salt and pepper and set aside.
• Drizzle a little olive oil on each chicken breast along with salt and pepper. Make a pocket in the chicken breast by cutting it in the middle but not all the way through the sides.
• Stuff spinach and artichoke mixture inside chicken and seal with two or three toothpicks.
• Heat remaining oil in large skillet and cook chicken for 15-18 minutes on each side. Serve warm and ENJOY!

SPINACH ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Season chicken breasts to taste (on both sides) with salt and pepper, Italian seasoning and Paprika.
• Very carefully slice the chicken breasts open from the side using a sharp knife, but don't cut all the way through. Also, watch your hands! :)
• Scoop approximately 2 Tbsp of spinach artichoke dip into the center of the sliced chicken breasts, or as much as you can fit without it spilling out too much.
• Secure them shut with toothpicks. Place chicken breasts on a prepared baking sheet and transfer into the preheated oven to cook for about 20 minutes, or until internal temperature of 165 F is reached.
• Serve hot! Enjoy with desired sides.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

SPINACH AND ARTICHOKE STUFFED CHICKEN

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.

SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• In a medium bowl combine spinach (squeeze all the excess liquid of the spinach and get rid of it before adding), artichoke, Parmesan cheese, mozzarella cheese, cream cheese and garlic. Keep aside.

GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil.
• Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

STUFFED SPINACH ARTICHOKE CHICKEN

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.

SPINACH ARTICHOKE DIP STUFFED CHICKEN

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.

ARTICHOKE AND ASIAGO STUFFED CHICKEN

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.

KETO STUFFED CHICKEN BREASTS

Steps:

• Combine cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
• Pound chicken into thin pieces with a meat mallet. I normally cover it in plastic wrap to avoid splatters of chicken juice.
• Spread out all the pieces of chicken on a couple cookie sheets. Divide the filling between them all. It helps to do it this way so you don't run out of the filling or end up with some left over. Roll up the chicken. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
• To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.

SPINACH ARTICHOKE AND CHICKEN STUFFED SHELLS

Steps:

• Bring a large pot of salted water to boil, and cook shells according to package directions. Drain and toss with a teaspoon of olive oil to keep them from sticking. Set aside.
• In a large bowl, combine the artichokes, spinach, chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese, salt and pepper until well combined. Set aside.
• In a large sauce pan, melt the butter. Whisk in the corn starch until a thick paste forms and continue cooking until golden brown. Slowly whisk in the chicken stock and cook until thickened. Add the milk, whisking constantly. Stir in the garlic powder and nutmeg. Season with salt and pepper, to taste.
• Preheat oven to 350 degrees. Pour 1/2 of the sauce into the bottom of a 9×13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell. Place each pasta shell in the sauce, seam side up. Pour the remaining sauce over the shells and sprinkle with the remaining cheese. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for 15 additional minutes. Sprinkle with parsley and serve immediately.

SPINACH ARTICHOKE CHICKEN STUFFED PEPPERS

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!

BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside.
• Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
• In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet.
• Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!

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!

CHEESY SPINACH ARTICHOKE STUFFED CHICKEN BREAST WITH LEMON GREEN BEANS ALMONDINE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Set lemon garlic butter and cream cheese on counter to soften Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Halve lemon lengthwise. Cut one half into wedges and juice the other half.Trim ends off green beans.Coarsely chop spinach.Coarsely chop artichokes. 2 Prepare the Chicken Mix softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper in a mixing bowl until completely combined.Pat chicken breasts dry, and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with artichoke-spinach mixture. Repeat with second breast.Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten. Season one side with garlic pepper. 3 Cook the Chicken Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes per side.Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, cook green beans. 4 Cook the Green Beans Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesRemove from burner and stir in softened lemon garlic butter and a pinch of salt. 5 Finish the Dish Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over green beans to taste. Bon appétit!

SPINACH ARTICHOKE GRILLED CHICKEN

Steps:

• Place the chicken in a large plastic bag with the chicken marinade ingredients.
• Place in the refrigerator to marinade for at least 30 minutes, up to 8 hours.
• To make the spinach artichoke filling, add the olive oil to a large skillet over medium heat.
• Add the onion, cook 4-5 minutes, then add the garlic and spinach, cook for 2-3 minutes or until the spinach is cooked down. Remove from the heat and set aside.
• In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt. Add the cooked spinach, onion and garlic.
• Remove the chicken from the marinade, butterfly the chicken breasts, slicing through the middle, but not all the way through.
• Fill each chicken breast with the spinach artichoke filling, fold the chicken over the filling, then wrap each chicken breast in foil.
• Place on a grill over medium heat for 20-25 minutes, flipping halfway through.
• Remove from the gill, remove the foil from each chicken breast, slice and serve.

CHICKEN SPINACH & ARTICHOKE STUFFED PEPPERS (KETO)

Steps:

• Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
• Garnish with parsley and serve.

SPINACH ARTICHOKE STUFFED CHICKEN BREAST RECIPE

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika.
• With a hand supporting each piece, cut a slit or pocket about ¾ 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 to 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. This will take about 6 to 7 minutes per side.
• Transfer chicken to a warm plate to make the cream sauce.
• Cream Sauce:
• Combine half and half or heavy cream with the remaining dip. Stir until sauce is combined and thickened.
• Add the chicken back into the pan and serve immediately!

EASY SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Pre-heat oven at 350℉.
• In a small bowl, combine seasoning for chicken - paprika, garlic powder, onion powder, salt and black pepper.
• Pat dry chicken breast and sprinkle seasoning all over on both sides.
• Add vegetable oil to skillet, bring to on medium high heat.
• Once skillet is heated, sear chicken breast for a couple of minutes on both sides until both sides are golden brown.
• Remove chicken breast from skillet. Slit chicken breast lengthwise 3/4 of the way through (avoid cutting chicken into two pieces).
• In a large bowl, combine all spinach and artichoke mixture ingredients. Mix to combine. (See Note 1) Mixture should be chunky and thick.
• Stuff each piece of chicken breast with 2-3 tbsp of spinach artichoke mixture. Do not overstuff - it will spill out when baking if it's too full.
• Bring chicken back to oven safe skillet. If skillet cannot be heated in the oven, bring chicken to a large casserole dish.
• Bake chicken for 30 minutes, or until it is cooked through. If checking with a meat thermometer, the thickest part of the chicken should reach 165℉ to be considered fully cooked.
• Remove chicken from oven. Serve and enjoy!

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 STUFFED CHICKEN (LOW CARB + KETO)

Steps:

• Preheat the oven to 400 degrees F
• In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
• Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
• Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed.
• Lightly sprinkle the seasoning mixture on each side.
• Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.

ARTICHOKE & SPINACH STUFFED CHICKEN RECIPE

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 TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.