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.
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 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
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 AND ARTICHOKE STUFFED PORTOBELLOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 20 pieces of stuffed portobell
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
FAVORITE STUFFED PORTOBELLOS WITH SPINACH AND ARTICHOKES
This is a favorite in my house!! I love to serve this with creamy polenta and a green salad. This would also be really good with some warm marinara sauce. Truly delicious,hearty, and surprisingly luxurious. Another note, regarding the calorie count of this dish, it is actually quite a bit lower since the mushrooms only absorb a fraction of the oil in the marinade as you will see after you marinate them. This recipe calorie count would only be correct if all of the oil in the marinade is consumed.
Provided by TaterBug
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For marinated mushrooms:.
- Whisk first 6 ingredients in medium bowl for marinade. Stir in thyme. Drain and rinse artichokes. Arrange mushrooms, gill side up (I scrape gills off), in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 30 minutes, turning to coat occasionally or place marinade and mushrooms in a large plastic bag and shake well occasionaly .
- For filling:.
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Heat oil in heavy large skillet over high heat. Add shallot; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped artichokes, sprinkle with salt and pepper.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly. Add the rest of the cheeses (except for reserve 6 tablespoons parmesan to sprinklle on top) cheese and toss gently to distribute evenly. Season filling to taste with 1 teaspoon worchestershire, salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15-20 minutes.
Nutrition Facts : Calories 452.1, Fat 35.3, SaturatedFat 6.1, Cholesterol 8.1, Sodium 949.6, Carbohydrate 26, Fiber 7.8, Sugar 7.8, Protein 12.4
SPINACH AND ARTICHOKE STUFFED PORTABELLAS
Make and share this Spinach and Artichoke Stuffed Portabellas recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 20 pieces of stuffed portabella
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat.
- Add about 2 teaspoons of oil and the portobello caps.
- Season caps with salt and pepper, to taste, and cook 3 minutes on each side.
- Add balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps.
- Transfer balsamic glazed caps to a cookie sheet.
- Return pan to the stove and add oil, garlic and onion.
- Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt.
- Coarsely chop artichoke hearts in the food processor and add to the spinach.
- Season veggies with salt and pepper and thyme.
- Add chopped toast and dampen stuffing with chicken or vegetable stock.
- Combine stuffing and sprinkle in a little grated cheese.
- Top each mushroom with 1/5 of the filling.
- Set mushrooms in oven for 5 minutes to set the filling.
- Cut each mushroom into 4 pieces and transfer to a serving dish.
- Enjoy!
Nutrition Facts : Calories 49, Fat 1.8, SaturatedFat 0.4, Cholesterol 0.9, Sodium 76.3, Carbohydrate 6.7, Fiber 2.8, Sugar 1.4, Protein 2.6
PORTABELLA AND ARTICHOKE STUFFED CHICKEN
Skinless, boneless chicken breasts are split and stuffed with mushrooms, ricotta, and feta cheeses and marinated artichokes and sprinkled with Italian seasonings and Parmesan! To add Italian flair, serve the chicken over pasta with your favorite sauce. Make sure the mushrooms are sliced thin, and don't rinse the artichoke hearts, just drain them. You can substitute goat cheese for the feta cheese.
Provided by Katrina Miller
Categories Chicken Breasts
Time 2h20m
Yield 40
Number Of Ingredients 19
Steps:
- Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
- Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
- Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
- Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.
Nutrition Facts : Calories 242 calories, Carbohydrate 3.2 g, Cholesterol 104.2 mg, Fat 12.2 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 3.5 g, Sodium 294.2 mg, Sugar 0.7 g
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
ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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