Best 9 Spinach And Artichoke Stuffed Chicken Breasts Recipes

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

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).

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 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 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 AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
• When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
• Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
• Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
• Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.

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.

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.

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 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.