SPINACH AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE
Cream cheese has two jobs in this chicken dinner: it adds just the right amount of creaminess to the spinach and artichoke stuffing and enriches the roasted red pepper sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
- When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
- Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
- Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
- Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.
SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS
Serve our Spinach and Artichoke Stuffed Chicken Breasts for a rich, flavorful entrée. Explore our Spinach and Artichoke Stuffed Chicken Breasts recipe now.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Combine mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup mayo in large bowl. Add artichokes and spinach; mix lightly.
- Use sharp knife to make lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side of chicken. Fill pockets with spinach mixture; place on rimmed baking sheet sprayed with cooking spray.
- Spread remaining mayo onto tops of chicken breasts. Combine cracker crumbs and remaining Parmesan; sprinkle over chicken.
- Bake 20 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS
Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
- In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
- Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
- In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
- In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
- Serve chicken with sauce.
Nutrition Facts : Calories 900, Carbohydrate 42 g, Cholesterol 275 mg, Fat 9, Fiber 5 g, Protein 57 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 4 g, TransFat 1 g
KETO BAKED SPINACH-ARTICHOKE CHICKEN BREASTS
Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this ketogenic main dish. Serve chicken with the topping alongside your favorite vegetables or other keto side dish.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.
- Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.
- Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 11.4 g, Cholesterol 103.7 mg, Fat 40.3 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.5 g, Sodium 1028.5 mg, Sugar 1.4 g
GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil.
- Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
SPINACH ARTICHOKE CHICKEN BREASTS
I adapted this from a recipe from the "add a pinch" website. Moist chicken breasts with an artichoke and spinach topping. Easy to put together quickly. If you don't have Gruyere cheese you could substitute any other cheese you like: cheddar, mozzarella, etc.
Provided by xtine
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375º F.
- Grease a baking dish (I use olive oil).
- I like to tenderize my chicken breasts by going over them a few times with a meat mallet, but you don't have to do this if you don't want to.
- Place the chicken breasts in the greased baking dish, and season them with salt and pepper (both sides).
- Bake the chicken for 15 minutes.
- Make sure to drain the spinach really well - I squeeze mine with my hands to make sure I've gotten out as much liquid as possible.
- Mix together the drained artichoke hearts, drained spinach, chopped shallots, garlic, yogurt, mayonnaise, Parmesan, and Gruyere.
- After the chicken has cooked for 15 minutes, pour the spinach/ artichoke mixture on top of the chicken breasts, and cook, uncovered, for 25 more minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 612, Fat 36.3, SaturatedFat 12.7, Cholesterol 141.1, Sodium 699.6, Carbohydrate 24.5, Fiber 10.7, Sugar 3.6, Protein 49.3
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