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 :)
How To make Artichoke Stuffed Chicken Breast's Videos
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!
Spinach & Artichoke Stuffed Chicken Recipe
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This recipe for spinach and artichoke stuffed chicken is perfect to satisfy your craving any night of the week. Spinach, artichokes, a mixture of cheeses and garlic come together to create the most flavorful filling that will get you out of your chicken rut. I love it because it’s a veggie and protein in one dish–can’t get much easier than that!
Things You’ll Need
3 Chicken Breasts
1/2 Cup Thawed and Drained Frozen Spinach
1/2 Cup Artichokes (from a jar), drained and roughly chopped
4 Oz. Softened Cream Cheese
1/4 Cup Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Finely Minced Garlic Cloves
1 Tbsp. Salt
1 Tsp. Black Pepper
1 Tbsp. Olive Oil
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Spinach Artichoke Stuffed Chicken
Spinach Artichoke Stuffed Chicken Breasts is a delicious way to turn a creamy dip into an incredible dinner! With the option of serving it with a ‘no cream’ creamy sauce!
RECIPE HERE:
Spinach & Artichoke Stuffed Chicken Breasts with La Terra Fina Dips
I am pretty excited to be in the kitchen with La Terra Fina Dips bringing you this brand new Spinach Artichoke Stuffed Chicken Breast. They have so many dips and spreads to choose from, but I've been especially loving La Terra Fina's Spinach Artichoke & Parmesan Dip. And it is so delicious in this stuffed chicken breast.
Spinach Artichoke Stuffed Chicken Breast Recipe
Spinach Artichoke Stuffed Chicken: A Culinary Delight
OUTLINE:
00:00:00 Introduction
00:00:26 Preparing the Chicken
00:00:47 Making the Filling
00:01:07 Cooking the Chicken
00:01:25 Baking and Finishing Touches
00:01:53 Conclusion
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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MUSIC: Cali by Wataboi
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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Camera: Canon EOS 80D
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