SPINACH-ARTICHOKE STUFFED MUSHROOMS RECIPE: HOW TO MA…
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
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
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, FatContent 4g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS RECIPE ...
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
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
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