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 Stuffed Chicken
These Spinach Artichoke Stuffed Chicken Breasts recipe is a creative way to turn dry , boring chicken breasts into an incredible and quick dinner.
The full recipe you can find here:
Spinach Artichoke Stuffed Chicken I Healthy & Easy Dinner Recipes
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Cheesy Spinach Stuffed Chicken Breasts
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED CHICKEN INGREDIENTS:
►3 large chicken breasts, boneless, skinless
►3/4 tsp salt
►1/2 tsp Black Pepper
►1/2 tsp Garlic Powder
►1/2 tsp paprika
►1 1/2 Tbsp olive oil
►4 oz cream cheese
►1 Tbsp mayonnaise
►2 garlic cloves, pressed
►1/4 tsp salt
►1 1/2 cups (1.5 oz) baby spinach leaves, chopped
►1/4 cup mozzarella cheese
►1/4 cup parmesan cheesed
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 How to make the chicken filling
1:43 How to prep the chicken
2:16 How to stuff and seal the chicken
3:16 How to season the chicken
3:50 Sauteing the chicken
4:37 Baking the chicken in the oven
5:02 Taste test
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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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Artichoke stuffed chicken breast
Video tutorial to make artichoke stuffed chicken breast
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!