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 ARTICHOKE CHICKEN STUFFED PEPPERS
These stuffed peppers have amazing flavor! They make such a delicious, hearty, low-carb and gluten free appetizer or meal.
Provided by Holly Sander
Categories Dinner
Time 45m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 stuffed pepper, Sodium 324 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SPINACH ARTICHOKE STUFFED CHICKEN BREAST
Spinach Artichoke Stuffed Chicken combines fresh spinach, artichokes, cheese, and cream cheese in a creamy chicken breast filling. Baked spinach artichoke chicken recipe is easy to prepare and cooks in minutes for a quick weeknight dinner!
Provided by Melissa Erdelac
Categories Dinner
Time 30m
Number Of Ingredients 13
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.
- DID YOU MAKE THIS RECIPE? DON'T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW!
Nutrition Facts : Calories 303 kcal, Carbohydrate 10 g, Protein 35 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 100 mg, Sodium 852 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
RED BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS
Chicken breasts marinated in herbs and stuffed with red peppers, spinach and mozzarella cheese.....what could be more devine? Cook time does include marinating time.
Provided by SkinnyMinnie
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
- In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
- Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
- Heat oven to 375ºF.
- Line a large baking pan with foil and sray with nonstick cooking spray.
- In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
- Stuff 1/6 of mixture into each chicken breast pocket.
- Sprinkle with salt, pepper, and rosemary.
- Bake for 20 minute.
- Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.
Nutrition Facts : Calories 373, Fat 20, SaturatedFat 8.4, Cholesterol 117.3, Sodium 694.8, Carbohydrate 7.9, Fiber 1, Sugar 3.5, Protein 38.9
ARTICHOKE-STUFFED CHICKEN BREASTS
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
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 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
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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