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
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 DIP STUFFED GRILLED CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
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 MUSHROOMS
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SPINACH-ARTICHOKE STUFFED ROLLS
These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions - but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.
Provided by Erin Jeanne McDowell
Categories breads
Time 1h15m
Yield 9 rolls
Number Of Ingredients 15
Steps:
- In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
- Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
- Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
- Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
- Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
- Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 546 milligrams, Sugar 9 grams, TransFat 0 grams
People also searched
More about "spinach dip stuffed artichokes food"
SPINACH ARTICHOKE STUFFED MUSHROOMS (AIR FRY OR BAKE)
From domesticsuperhero.com
5/5 (10)Total Time 20 minsCategory AppetizerCalories 68 per serving
SPINACH ARTICHOKE-STUFFED MUSHROOMS - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 4Difficulty Easy
SPINACH ARTICHOKE DIP STUFFED MUSHROOMS - FOOD …
From foodnetwork.com
5/5 (23)Category AppetizerAuthor Katie Lee BiegelDifficulty Easy
BEST SPINACH ARTICHOKE DIP (RESTAURANT-STYLE) - ONCE …
From onceuponachef.com
SPINACH ARTICHOKE STUFFED CHICKEN - JOYOUS APRON
From joyousapron.com
SPINACH ARTICHOKE DIP PHYLLO CUPS - MSN
From msn.com
SPINACH DIP STUFFED ARTICHOKES RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel02.sni.foodnetwork.com
16 ARTICHOKE RECIPES FOR DIPS, DINNER, AND BEYOND - MARTHA STEWART
From marthastewart.com
SPINACH ARTICHOKE DIP STUFFED MUSHROOMS - PACIFIC FOODS
From pacificfoods.com
SPINACH-ARTICHOKE STUFFED MUSHROOMS - COMPLETELY …
From completelydelicious.com
ARTICHOKE SPINACH DIP STUFFED MUSHROOMS - THE …
From wearychef.com
SPINACH ARTICHOKE DIP STUFFED MUSHROOMS - THREE …
From threeolivesbranch.com
SPINACH AND ARTICHOKE DIP STUFFED MUSHROOMS
From mushroomcouncil.com
SPINACH AND ARTICHOKE DIP STUFFED GARLIC BREAD - HOST …
From hostthetoast.com
SPINACH AND ARTICHOKE STUFFED SOFT PRETZELS. - HALF BAKED HARVEST
From halfbakedharvest.com
SPINACH ARTICHOKE DIP STUFFED MUSHROOMS (AND MY …
From lecremedelacrumb.com
SPINACH ARTICHOKE DIP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ARTICHOKE AND SPINACH STUFFED ZUCCHINI RECIPE
From talkingmeals.com
SPINACH ARTICHOKE DIP STUFFED PASTA SHELLS - THE OLD FARMER'S …
From almanac.com
SPINACH AND ARTICHOKE STUFFED SHELLS - SON SHINE …
From sonshinekitchen.com
10 BEST PARMESAN CHEESE DIP WITH ARTICHOKES RECIPES | YUMMLY
From yummly.com
SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love