Spinach Artichoke Stuffed Chicken Breasts | Low-Carb + Keto
Spinach Artichoke Stuffed Chicken Breasts are the perfect combination of your favorite dip and favorite bird, all rolled into one quick and easy chicken breast recipe! These spinach and mozzarella stuffed chicken breasts are gluten-free, low-carb, and Ketogenic diet approved!
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Spinach & artichoke stuffed chicken breast
For the recipe ~~ Spinach artichoke cheese stuffed chicken breast
Stuffed Chicken With Spinach and Cheese
If your chicken breasts are in need of a serious dinnertime upgrade, look no further than this Stuffed Chicken! It's stuffed with full-flavored ingredients like spinach, cheese, sun-dried tomatoes, shallots, and garlic and seasoned with the perfect spice blend!
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You can print out the recipe here:
But, the best part? It's is SO MUCH EASIER than you think it is! There's no need to round up the toothpicks. You don't need them! This chicken looks absolutely irresistible with a colorful interior of cheesy goodness spilling out.
Cutting a pocket in the chicken breast might seem intimidating for some of you out there, but all you need is a good sharp knife and to pay attention to where the blade is going. You'll want to avoid cutting all way to the other side of the chicken breast, so slow, careful knife movement is key!
After that, it's just a matter of whipping up the stuffing (no pre-cooking required), seasoning, and baking! I'll include the written recipe below. If you have any questions about this recipe, be sure to ask me in the comments. If you make this dish, tell me about it. Can't wait to hear about your dinnertime triumph!
INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
1 cup freshly grated Fontina or Mozzarella cheese
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
1 3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 tablespoons avocado, canola, or olive oil
INSTRUCTIONS:
Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.
Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2 from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
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Stuffed Spinach Artichoke Chicken Breast || Baked Boneless Chicken Breast Recipes
➥ Stuffed Spinach Artichoke Chicken Breast || Baked Boneless Chicken Breast Recipes
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Hi everyone, wellcome to my channel: CookingMelody NightCore
In this video, you will see 2 Baked Chicken Breast Recipes you can make in dinner .So easy!
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➥ Stuffed Spinach Artichoke Chicken Breast
►INGREDIENTS◄
1 (12-ounce) jar marinated quartered artichokes, well drained and chopped
1 (10-ounce) box frozen chopped spinach, squeezed completely dry
1 (8-ounce) block cream cheese, room temperature
1/4 cup sour cream
2 1/2 cups shredded part-skim mozzarella, divided
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breasts
3 large eggs, beaten
1 1/2 cups all-purpose flour
2 cups Italian seasoned panko
1 cup or more canola oil, for shallow frying
2 cups good quality marinara sauce
Chopped basil, for garnish
►INSTRUCTIONS◄
1. Heat oven to 375 degrees. Spray a 9x9-inch baking dish with nonstick spray.
2. In a bowl, mix together artichokes, spinach, cream cheese, sour cream and 1 cup cheese. Season with salt and pepper.
3. Use a paring knife to slice a large pocket into the top of each chicken breast, going down the length of each breast. Stuff with a heaping spoonful of spinach artichoke dip using a piping bag.
4. Set up your breading stations: add beaten eggs to a dish, add flour seasoned with salt and pepper to a second dish. To the third pie dish, add the Italian panko.
5. Working with one chicken breast at a time, dredge through the flour, then the egg, then the panko mixture.
6. Heat oil in a large skillet over medium heat. Once hot, add chicken breasts and fry on each side for 5 minutes. Remove to a paper towel-lined sheet tray to drain.
7. Add a thin layer of tomato sauce to the bottom of a 9x9 baking dish or cast-iron skillet. Add the chicken breasts, drizzle on more tomato sauce and top with remaining cheese. Bake for 15 to 20 minutes until cheese is melted and bubbling.
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➥ Chicken Schnitzel With Egg Noodles
►INGREDIENTS◄
For the schnitzel:
8 boneless skinless chicken breast cutlets, pounded to about 1/4-inch thick
1 tablespoon garlic powder
2 teaspoons kosher salt, divided
1/2 cup all-purpose flour
3 large eggs, beaten
1 cup fine breadcrumbs
1 cup canola or vegetable oil, divided
For the noodles:
1 pound extra-wide egg noodles
2 tablespoons unsalted butter, melted
1 1/2 cup frozen peas, thawed, divided
2 tablespoons chopped chives
2 tablespoons torn basil leaves
1 clove garlic, peeled
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
Lemon wedges and chopped parsley, for garnish
►INSTRUCTIONS◄
1. Cook the schnitzel:
2. Season the pounded chicken breasts evenly with garlic powder and 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate shallow dishes, and season each dish with 1/2 teaspoon of salt.
3. Coat the chicken in the flour, shaking off any excess, followed by the egg and then breadcrumbs.
4. Preheat a large, rimmed skillet with 1/2 cup vegetable oil over medium heat. Using tongs, carefully place 2 of the breaded chicken pieces into the pan and fry until golden-brown, 3 to 4 minutes per side. Remove the cooked schnitzel to a large rimmed baking sheet fitted with a cooling rack, and repeat with the remaining oil and 2 remaining breaded chicken pieces. Keep the chicken warm in a low 200 degree F oven until ready to serve.
5. Assemble the pasta:
6. Cook the egg noodles according to the package directions. Drain, transfer to a large bowl, toss with melted butter and set aside.
7. In a food processor fitted with the blade attachment, add 1 cup of peas, the chives, basil, garlic, lemon zest and juice, salt and pepper. Pulse everything together until finely chopped. While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto. In a large bowl, toss the mixture with the warm noodles and remaining peas. Serve immediately with the schnitzel, lemon wedges and chopped 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 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.
Spinach and Artichoke Stuffed Chicken Recipe:
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