Cheesy Spinach Artichoke Stuffed Chicken Breast With Lemon Green Beans Almondine Food

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!

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.

CHEESY STUFFED LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Split chicken breasts down the middle with a knife, but do not cut fully in half.
• Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
• Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

ARTICHOKE-STUFFED CHICKEN BREASTS

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.

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

Steps:

• Preheat oven to 190*C/375*F .
• Combine the first six ingredients, mixing well. Set aside.
• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
• Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
• Tuck in the sides and secure each with a wooden pick.
• Heat a large non-stick skillet coated with cooking spray over medium high heat.
• Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
• Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.