Baked Spinach & Artichoke Stuffed Chicken Breasts

10m
Prep Time
30-35m
Cook Time
40m
Ready In


"If you like baked spinach and artichoke dip ... you will enjoy these. A bit lighter version and baked, these make a great weeknight dinner. Serve these tasty baked chicken breasts with the tomato olive garnish - which is optional; but, oh so good. Now, I love to serve a side of couscous; and then your favorite vegetable. Grilled zucchini would be my choice. Just make sure you plan ahead in order to marinate the chicken."

Original is 4 servings
  • MARINADE
  • FILLING
  • Garnish (optional)

Nutritional

  • Serving Size: 1 (350.6 g)
  • Calories 423.7
  • Total Fat - 14.9 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 162.5 mg
  • Sodium - 1026.2 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4 g
  • Protein - 62.9 g
  • Calcium - 162.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Chicken ... Now, how to butterfly a chicken breast; it is actually very easy. Cut from 1 side to the other horizontally; but, not all the way through. Then, open up the breast like a book. Lightly pound the chicken breast until you have an even thickness. I do this between 2 pieces of plastic wrap. You can use a meat mallet, rolling pin; or, even a heavy pot. Just a light pounding to even it out.

Step 2

Next, add the chicken to a ziplock bag or glass bowl; along with the Italian Salad Dressing. I prefer to use a ziploc bag. Then, close, shake and refrigerate at least 4 hours; or, all day. I usually make my own dressing; but, you can use a good quality store brand that you like.

Step 3

Once the chicken is done marinating - remove from the marinade, and set on the counter to take the chill off.

Step 4

Filling ... Add the cottage cheese, spinach, artichokes, garlic, shallot, parmesan cheese, a pinch of salt and pepper; and mix to combine. Taste and re-season if necessary. NOTE: If you don't like the texture of cottage cheese. Pulse a couple of times in the food processor, it will be creamy; and, you will never now it is cottage cheese.

Step 5

Stuffed Chicken ... Lay the chicken out flat, season with chicken with salt and pepper on both sides; and, add the filling to the center. Fold the chicken over (like closing a book). You can use a tooth pic if you want to hold the chicken together; but, I don't find it necessary. Set the chicken breasts in a baking dish sprayed with a non-stick spray, or lined with parchment paper or foil.

Step 6

Bake ... In a preheated 375 degree, middle shelf; for, 30-35 minutes until golden brown. Also, the temperature should be 165 degrees if you are not sure. Remove the chicken from the pan, cover with foil; and, let rest at least 5 minutes before serving. Now, the thickness of the chicken breast will determine the cooking time.

Step 7

Tomato Olive Garnish ... This is optional; but, a perfect topping. Simply mix everything in a small bowl, cover with plastic wrap; and refrigerate until the chicken is done cooking.

Step 8

Serve, Plate, and ENJOY! ... Top each chicken breast with some of the tomato olive garnish. Then, as mentioned, I love a side of couscous. Otherwise, serve with any of your favorite vegetables.

Tips


No special items needed.

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