Artichoke Stuffed Chicken Breast Recipes

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
• Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
• Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
• Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
• Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
• Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST

Steps:

• In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
• Remove from the heat and allow to cool before stuffing the chicken breast.
• Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
• Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
• Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
• Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

EASY AND LIGHT ARTICHOKE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degress.
• In a bowl, mix the artichoke hearts, cream cheese, butter and salt together and put aside.
• Flatten out each breast by laying it on a cutting board, covering it with wax paper and using the flat, broad side of a meat tenderizer (or whatever is handy) gently pound the chicken on the side of the chicken where the skin is stronger (tighter looking).
• After the breast is flattened, lightly coat it in the bread crumbs.
• After the breast is coated, spread about 1/6 of the artichoke mixture on top of the breast.
• Roll the breast over the mixture and secure it with a toothpick.
• Repeat for the remaining breasts and put them all in a baking dish and cover it with aluminum foil.
• Bake for 30 minutes covered,.
• Uncover and bake f5 minutes longer.
• Remove chicken from the oven and sprinkle the mozzarella cheese over each chicken breast.
• Cook chicken about five minutes longer, until the cheese has melted.

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Mix the artichokes, Parmesan, and thyme in a small bowl.
• Cut a 2-inch pocket in the thickest part of each chicken breast.
• Stuff a quarter of the artichoke mixture into each pocket.
• Rub the breasts with EVOO and and season with salt and pepper.
• Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• in a saute pan, cook oil, thyme, and pepper flakes over med-high heat for 1-2 minutes. Drain, rinse, and coarsely chop artichoke heats and add them to the saute pan along with the garlic, salt and pepper and cook 3-4 min more. Remove from heat stir in goat cheese, tomato and basil. Mix evenly and allow to cool to room temperature.
• Between 2 sheets of plastic wrap, pound chicken breast to 1/4 in thick. Place breasts skin side down and spread 1/4 of the stuffing over each breast, fold breasts in half and hold closed with toothpicks.
• Brush or spray with olive oil, season with kosher salt and pepper, and grill over med heat until cheese melts and chicken is fully cooked.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS

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.

ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and treat with nonstick cooking spray.
• Slice chicken breast in half carefully and open up to a larger piece (butterfly).
• Salt and pepper both sides.
• Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
• Place 1 Tbsp of filling on each opened breast and fold over gently.
• Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
• Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
• Put back in the oven for 5 min, or until cheese just starts to melt.