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spinach artichoke stuffed chicken breasts
spinach artichoke stuffed chicken breasts

spinach artichoke stuffed chicken breasts
Spinach Artichoke Stuffed Chicken Breasts: A Savory and Low-Carb Delight
spinach artichoke stuffed chicken breasts
Source
Ingredients:
1
Servings
  • 240
    ml
     fresh spinach, chopped
  • 120
    ml
     canned artichoke hearts, drained and chopped
  • 120
    ml
     cream cheese, softened
  • 120
    ml
     shredded mozzarella cheese
  • 60
    ml
     grated parmesan cheese
  • 1
    clove
     garlic, minced
  • 0.25
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 4
    item
     boneless, skinless chicken breasts
  • 1
    tbsp
     olive oil
  • 1
    tsp
     paprika
  • 0.5
    tsp
     garlic powder
  • 0.5
    tsp
     onion powder
  • 1
    item
     toothpicks or kitchen twine (for securing)
spinach artichoke stuffed chicken breasts
Instructions:
  1. Prepare the Filling: In a bowl, combine chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix until well combined.
  2. Prepare the Chicken: Preheat your oven to 375°F (190°C).
  3. If the chicken breasts are uneven in thickness, place them between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.
  4. Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
  5. Place a generous amount of the filling in the center of each chicken breast.
  6. Fold the sides of the chicken over the filling and secure with toothpicks or kitchen twine to keep the filling inside.
  7. Heat olive oil in a large oven-safe skillet over medium-high heat.
  8. Sear each stuffed chicken breast for 2-3 minutes on each side, until golden brown.
  9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove the toothpicks or twine from the chicken breasts. Allow the chicken to rest for 5 minutes before slicing and serving.
  • 240
    ml
     fresh spinach, chopped
  • 120
    ml
     canned artichoke hearts, drained and chopped
  • 120
    ml
     cream cheese, softened
  • 120
    ml
     shredded mozzarella cheese
  • 60
    ml
     grated parmesan cheese
  • 1
    clove
     garlic, minced
  • 0.25
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 4
    item
     boneless, skinless chicken breasts
  • 1
    tbsp
     olive oil
  • 1
    tsp
     paprika
  • 0.5
    tsp
     garlic powder
  • 0.5
    tsp
     onion powder
  • 1
    item
     toothpicks or kitchen twine (for securing)
1
Servings
0

Prepare the Filling: In a bowl, combine chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix until well combined.

Prepare the Chicken: Preheat your oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, place them between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.

Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.

Place a generous amount of the filling in the center of each chicken breast.

Fold the sides of the chicken over the filling and secure with toothpicks or kitchen twine to keep the filling inside.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear each stuffed chicken breast for 2-3 minutes on each side, until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove the toothpicks or twine from the chicken breasts. Allow the chicken to rest for 5 minutes before slicing and serving.

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