Stuffed Spinach Artichoke Chicken Recipes

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 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 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.

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.

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 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.

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!

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.