SPINACH AND ARTICHOKE STUFFED CHICKEN RECIPES

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SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS RECIPE ...



Spinach and Artichoke-Stuffed Chicken Breasts Recipe ... image

Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 package (5 oz) baby spinach leaves
1 package (8 oz) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/4 cup vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice

Steps:

  • Heat oven to 400°F.
  • In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
  • In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
  • Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
  • In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
  • In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
  • Serve chicken with sauce.

Nutrition Facts : Calories 900 , CarbohydrateContent 42 g, CholesterolContent 275 mg, FatContent 9 , FiberContent 5 g, ProteinContent 57 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 1420 mg, SugarContent 4 g, TransFatContent 1 g

SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE - R…



Spinach-Stuffed Chicken Breast with Cream Cheese - R… image

Looking for ways to improve your lunch or dinner? Try this chicken breast recipe stuffed with spinach and cream cheese. You'll absolutely love it!

Provided by Seraph Sun

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3

Number Of Ingredients 9

1 tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
1 tsp salt
3 chicken breast
½ cup softened cream cheese
¼ cup grated Parmesan cheese
2 tbsp mayonnaise
1½ cups chopped spinach

Steps:

  • In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
  • To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
  • Slice a pocket into the side of each chicken breast meat.
  • Spoon the spinach mixture into the breast pockets and spread it evenly.
  • Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
  • Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
  • Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
  • Place the stuffed chicken breast in a plate, use the drippings as the sauce.
  • Garnish with parsley, then serve and enjoy!

Nutrition Facts : Calories 426.00kcal, CarbohydrateContent 3.00g, CholesterolContent 123.00mg, FatContent 33.00g, FiberContent 1.00g, ProteinContent 29.00g, SaturatedFatContent 13.00g, ServingSize 3.00 , SodiumContent 1,172.00mg, SugarContent 2.00g

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