Spinach artichoke stuffed chicken breast ( How to make stuff chicken breast )
Spinach artichoke stuffed chicken breast ( How to make stuff chicken breast )
The perfect quick and easy meal for the family
Spinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a creamy sauce for added flavor!
Ingredients
CHICKEN:
4 boneless , skinless chicken breasts (2 pounds | 1 kg)
2 tablespoons Italian seasoning
1 teaspoon mild paprika (optional)
salt and pepper to season
SPINACH ARTICHOKE DIP:
4 oz | 120 g frozen spinach , thawed
8 oz | 250 g block cream cheese (light or reduced fat), at room temp
6 oz | 170 g bottled or canned artichoke hearts in brine , finely chopped*
1/2 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste
OPTIONAL CREAM SAUCE:
Remaining spinach / artichoke dip
1 cup milk
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Keto Stuffed Chicken Breast Recipe [Spinach & Artichoke]
Artichoke dip is one of my all-time favorite snacks. As I was planning what I was going to make for dinner (and craving that artichoke dip I made the week prior) I knew I had chicken breasts in the freezer. I ultimately thought why not stuff the chicken with a spinach and artichoke filling? So here is that recipe and it might just become a staple weeknight dinner for me!
Although this chicken is filling on its own, I still like to make a salad with it. I thought some crispy romaine lettuce, cherry tomatoes, and dijon vinaigrette would do well. After cooking the chicken, the spinach and artichoke filling pours out of the meat so you never have to go a bite without!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Stuffed Chicken:
20 ounce boneless + skinless chicken breast
4 ounce cream cheese, softened
2 tablespoon mayonnaise
2 teaspoon fresh garlic, minced
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
8 ounce fresh artichoke, chopped
4 ounce frozen spinach, chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoon olive oil
Vinaigrette:
3 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Salt and pepper to taste
Salad:
20 ounce romaine lettuce, chopped
12 medium cherry tomatoes, quartered
1/2 medium red onion, sliced
Nutrition Summary: This makes a total of 4 servings of Keto Spinach & Artichoke Stuffed Chicken Breast. Each serving comes out to be 724 calories, 46.5g fat, 10.9g net carbs, and 59.3g protein.
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Fab or Flop⎪Spinach Artichoke Stuffed Chicken!
Hey guys, for tonights dinner I had fun trying a new recipe that turned out being sooo good! Definitely fab!! Let me know how you liked this video! Thanks for watching! I love you soooo much! xoxoxo
Recipe:
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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 Dip Stuffed Chicken | Delish
If you love spinach artichoke dip, you will want to make this chicken your new best friend. We STUFFED chicken with this party starter!
DIRECTIONS:
1. Make spinach-artichoke mixture: In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, gruyere, and Parmesan and season with salt and pepper.
2. Season chicken with salt and pepper and make a pocket in each breast.
3. Fill pockets with dip and seal each breast with two toothpicks.
4. In a large skillet over medium heat, heat oil. Add chicken and cook until deeply golden, 10 minutes per side. Serve immediately.
INGREDIENTS
1 8-oz. block cream cheese, softened
1 15-oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1 c. baby spinach
1 c. Gruyere
1/4 c. Parmesan
kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
extra-virgin olive oil
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Artichoke & Spinach Stuffed Chicken Breasts
Artichoke & Spinach Stuffed Chicken Breasts
(For a 12” - 14” Camp Oven)
Ingredients:
¾ cup shredded mozzarella cheese
½ cup shredded parmesan cheese, *divided
½ cup mayonnaise, preferably the kind with olive oil, *divided
2 cloves garlic, minced
1 jar (14½ oz.) artichoke hearts, chopped
2 cups tightly packed baby spinach leaves
4-5 medium sized boneless skinless chicken breasts (about 4 lbs.)
12 buttery round baked crackers, (like ritz) crushed
Directions:
1. In a large bowl combine ¾ cup Mozzarella cheese, minced garlic, *¼ cup Parmesan cheese and *¼ cup of mayonnaise. Once blended together, add in chopped artichoke hearts and spinach leaves. Mix lightly, making sure to bring up the cheese and mayonnaise to coat the veggies.
2. Using a sharp knife, make a lengthwise slit along the thickest side of each chicken breast. Cut the slit deep into the breast’s side, being careful not to cut all the way through to the opposite side of the breast. Fill each slit (or “pocket”) with the spinach mixture, pressing it firmly in towards the back of the pocket.
3. In a small bowl combine the remaining ¼ cup of parmesan cheese and crushed cracker crumbs. Set bowl aside. (This will go onto the chicken as topping right before baking)
4. Prepare Camp Oven; lining it with parchment paper (if using) that has been lightly oiled or sprayed with cooking spray. Be sure to oil oven bottom if not using parchment paper. Heat briquettes for 425°F (21 top 10 btm. 31 total)
5. Lay the breasts into the oven side by side. Spread the remaining ¼ cup of mayonnaise onto the tops of the chicken breasts. Finally, sprinkle the crumb mixture over the chicken, pressing down lightly onto the tops to secure it down.
6. Bake at 425°F for 25-30 minutes. Check for doneness at 25 minutes; topping should be lightly browned and chicken is done. (165°F if using a meat thermometer)
7. When removing chicken from oven, hold the pocket opening facing upward, so the stuffing stays inside. Plate it up and ENJOY!
(2 servings per chicken breast)
*(Indicates you only use half of originally measured amount)
Webisode Index:
0:00 Intro
00:21 Opening
00:47 Ingredients
01:48 Filling Prep
04:00 Chicken Prep
04:29 Stuffing the Pocket
05:23 Cracker Crushing
05:53 Coating the Chicken
08:34 Baking the Chicken
09:20 Plating the Chicken
09:31 Closing
09:57 Outro
10:09 Meat Loaf Link
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