Stuffed Spinach Artichoke Chicken Breast || Baked Boneless Chicken Breast Recipes
➥ Stuffed Spinach Artichoke Chicken Breast || Baked Boneless Chicken Breast Recipes
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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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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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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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