How To make Artichoke Stuffed Chicken Breast
6 4 oz chicken breasts
1 Clove garlic
1 1/2 c Frozen or canned artichoke
Hearts, rinsed and drained 1 Egg yolk
2 T Heavy cream
1 c Fresh bread crumbs
Dash nutmeg 1/3 c Chopped fresh parsley,
Divided 1/4 c Chicken broth
Paprika Heat the oven to 425 degrees. Grease a baking pan. Salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley. Process to mix, but do not puree. Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not close the pocket-the stuffing will puff up and out a bit. Place the stuffed breasts in the baking dish. Pour the chicken broth over the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley. Quick and Easy from: The Austin American Statesman, typed by jessann :)
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Spinach and Artichoke Stuffed Chicken
Tender and juicy chicken breasts are stuffed to the brim with everyone’s forever favorite dip: spinach artichoke. Fresh mozzarella, tangy goat cheese, and grated parmesan elevate this dish to cheesy perfection. Pull up a chair, grab a fork and delight yourself in one of the best Spinach Artichoke Stuffed Chicken Breast recipes.
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BEST cheesy stuffed chicken! | FeelGoodFoodie
TODAY'S MENU: Spinach Artichoke Stuffed Chicken with Simple Mashed Potatoes | The Tummy Train
This tender and juicy Spinach-Artichoke Stuffed Chicken is a feast packed with flavor. Pair it with some lightly seasoned mashed potato to balance things out! One of my favorite quick meals. ❤️
Ingredients for the filling and sauce:
60 grams fresh or frozen spinach, (thawed if frozen) squeezed dry
85 grams marinated artichoke hearts (from a bottle), finely chopped
125 grams cream cheese, at room temperature
¼ cup shredded mozzarella cheese
⅛ cup finely grated parmesan cheese
½ tablespoon minced garlic
Salt, to taste
½ cup whole milk
½ cup heavy cream
Ingredients for the chicken seasoning:
2 Tablespoons Italian seasoning or dried basil
1 teaspoon paprika
Salt and pepper
900 grams to 1 kilogram (approximately 4) boneless, skinless chicken breasts
Oil, for cooking
Ingredients for the mashed potatoes:
1 kilogram potatoes, peeled and cut into similarly-sized portions
½ teaspoon salt
2 Tablespoon salted butter, at room temperature
½ cup half and half cream or whole milk
¼ teaspoon white or black pepper, plus more to taste
Chopped basil leaves or green onions
See full recipe and more tips here--
#chickenbreast #mashedpotatoes #lunchideas #dinnerideas
Chicken adapted from Cafe Delites; Mashed potatoes adapted from Jo Cooks
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Spinach & artichoke stuffed chicken breast
For the recipe ~~ Spinach artichoke cheese stuffed chicken breast