Baked Spinach & Artichoke Stuffed Chicken Breasts
Recipe: #21405
October 19, 2015
Categories: Chicken, Cheese, Artichokes, Greek, Mediterranean, Sunday Dinner, Marinate, Oven Bake, No Eggs, Fresh Tomatoes, Chicken Dinner, more
"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."
Ingredients
- MARINADE
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- FILLING
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- Garnish (optional)
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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.