How To make Artichoke Stuffed Chicken Breasts
6 4 oz. skinless boneless chicken breast halves
salt and freshly ground pepper 1 clove garlic
1 1/2 cups artichoke hearts
rinsed and drained
1 egg yolk
2 tablespoons heavy cream
1 cup fresh bread crumbs
1 dash nutmeg
1/3 cup chopped fresh parsley :
divided
1/4 cup chicken broth
paprika
1. Heat the oven to 425=B0. Grease a baking pan.
2. 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.
3. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg, and about 1/4 cup of parsley. Season with salt and pepper. Process to mix, but do not puree.
4. 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.
5. 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 parsley.
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Spinach & Artichoke Dip Stuffed Chicken - Episode 236
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Hey everyone :) today I'm showing how to make a spinach and artichoke dip stuffed chicken breast. This recipe works because is delicious and it's an easy and fast dinner.
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Ingredients:
1 (8 oz) block cream cheese, softened
1 (14 oz) can artichokes hearts, drained and chopped
1 cup baby spinach, chopped
2 garlic cloves, minced
1 cup Italian blend cheeses
1/4 cup parmesan cheese
1/2 tsp onion powder
Salt and pepper, to taste
Few chicken breasts, boneless and skinless
2 Tbsp olive oil
Instruction
1. Preheat oven to 350 F. In a large bowl, mix together cream cheese, artichoke hearts, garlic, baby spinach, cheeses, onion powder and salt and pepper.
2. Make a pocket in each breast. Season, inside the pocket and outside with salt and pepper. Fill each pockets with mixture and seal each breast with few toothpicks.
3. In a large oven safe skillet over medium heat, add oil and allow to get hot. Add chicken and cook until golden brown on both sides 5 minutes or so. Transfer to the oven and bake for 10-15 minutes. Serve right away!
HOW TO MAKE SPINACH ARTICHOKE STUFFED CHICKEN | LOW CARB CHICKEN RECIPE
This delicious Spinach and artichoke chicken recipe will satisfy all your cravings for the original dip, but with out the need for chips or bread! Boneless and skinless chicken breasts are stuffed with a artichoke hearts, spinach and a blend of cheeses and spices. Its quick and easy and is sure to become a Family Favorite!
Ingredients:
4 to 5 boneless chicken breasts
4 oz soft cream cheese
1/2 cup mozzarella cheese
1/2 cup fresh parmesan cheese
2 Heaping TBSP Knorr vegetable soup dry seasoning
1 TBSP of diced pimientos
2 oz dry white wine such as chardonnay
1/2 lemon...juiced
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Stuffed chicken breast spinach feta artichoke recipe 1
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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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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Stuffed Chicken Breast | With Spinach and Artichoke Dip | Stuffed the Kimmy Way
3 chicken tiddays
1 bag baby spinach
5 garlic cloves
5 artichoke hearts (I used the jarred version)
1/2 cup heavy cream
1 cup shredded mozzarella
1/4 cup shredded Parmesan
1 tsp onion powder
1 tsp parsley
Salt and pepper to taste
Grape seed oil
All purpose seasoning
Air fry on 375 for 24 minutes (dont flip). Let it rest for 5 minutes before you cut into it.