Spinach Artichoke Stuffed Pecan Crusted Chicken Breasts Recipes

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SPINACH-ARTICHOKE STUFFED CHICKEN



Spinach-Artichoke Stuffed Chicken image

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

1 8-oz. block cream cheese, softened
1 15-oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1 c. baby spinach
1 c. Gruyère
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts
1 tbsp. extra-virgin olive oil

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 STUFFED CHICKEN BREAST



Spinach Artichoke Stuffed Chicken Breast image

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

2 pounds (1 kg) boneless, skinless chicken breasts
2 tablespoons Italian seasoning
1 teaspoon mild paprika ((optional))
salt and pepper to season
4 oz (120 g) frozen spinach, (thawed)
8 oz (250 g) block cream cheese, ((light or reduced fat), at room temp)
6 oz (170 g) bottled or canned artichoke hearts in brine, (finely chopped (SEE NOTES))
1/2 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste
Remaining spinach / artichoke dip
1 cup half and half or heavy cream

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 PECAN CRUSTED CHICKEN BREASTS



Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts image

I created this recipe for RSC #11. Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses.

Provided by Crafty Lady 13

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

4 -6 boneless skinless chicken breasts
3/4 cup pecans, finely chopped
3/4 cup corn flakes, crushed
1 teaspoon garlic powder
1/2 cup milk
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon italian seasoning
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup artichoke heart, chopped
1/4 cup sun-dried tomato, chopped
1/2 cup asiago cheese
3/4 cup ricotta cheese
3/4 cup mozzarella cheese

Steps:

  • Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
  • Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
  • Whisk together the 2 eggs with the milk in another shallow bowl.
  • Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
  • Pound chicken breasts to approximately 1/4 inch thickness.
  • Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
  • Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
  • Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS



Grilled Spinach-Artichoke Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breasts (about 8 ounces each)
Half of one 5-ounce package soft garlic-and-herb cheese
1 canned artichoke heart, chopped
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh dill
1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
2 cups spinach leaves, stemmed

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.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE



Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce image

Cream cheese has two jobs in this chicken dinner: it adds just the right amount of creaminess to the spinach and artichoke stuffing and enriches the roasted red pepper sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 clove garlic, chopped
1/2 small onion, chopped
Half of a 9-ounce box frozen artichokes, thawed, squeezed dry and roughly chopped
Half of a 5-ounce container baby spinach (about 3 cups)
1 tablespoon mayonnaise
1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
10 tablespoons Arla Original Cream Cheese Spread
Kosher salt and freshly ground black pepper
4 small skin-on, bone-in chicken breasts (2 to 2 1/2 pounds total)
12 ounces small red-skinned potatoes, cut into 1/4-inch-thick half-moons
1/2 cup jarred roasted red bell peppers, drained and rinsed

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
  • When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
  • Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
  • Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
  • Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS



Spinach and Artichoke-Stuffed Chicken Breasts image

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

1 tablespoon olive oil
1 package (5 oz) baby spinach leaves
1 package (8 oz) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/4 cup vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice

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

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS



Spinach and Artichoke Stuffed Chicken Breasts image

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

3/4 cup KRAFT Shredded Mozzarella Cheese
2 cloves garlic, minced
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, divided
1 can (14-1/2 oz.) artichoke hearts, drained, chopped
2 cups tightly packed baby spinach leaves
8 small boneless skinless chicken breasts (2 lb.)
12 round buttery crackers, crushed

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

ARTICHOKE-STUFFED CHICKEN BREASTS



Artichoke-Stuffed Chicken Breasts image

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

4 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 red onion, diced fine (reserve a little for garnish)
1 cup shredded mozzarella cheese, divided in half
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
italian seasoning (to garnish)

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.

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY



Spinach And Artichoke Dip Hasselback Chicken Recipe by Tasty image

Here's what you need: chicken breasts, fresh spinach, artichoke heart, garlic powder, cream cheese, grated mozzarella cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

4 chicken breasts
5 cups fresh spinach
¾ cup artichoke heart, drained, rinsed and roughly chopped
1 teaspoon garlic powder
¼ cup cream cheese
⅓ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
  • Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
  • Stir in the garlic powder and cream cheese, and cook for a minute or two.
  • Sprinkle over the mozzarella and stir until melted.
  • Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  • Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 51 grams, Sugar 1 gram

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From thepinningmama.com


SPINACH ARTICHOKE STUFFED CHICKEN - MEAL PLANNER PRO
4 boneless , skinless chicken breasts (2 pounds | 1 kg) 2 tablespoons Italian seasoning; 1 teaspoon mild paprika (optional) salt and pepper to season; 4 oz | 120 g frozen spinach , thawed; 8 oz | 250 g block cream cheese (light or reduced fat), at room temp; 6 oz | 170 g bottled or canned artichoke hearts in brine , finely chopped*
From mealplannerpro.com


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