Baked Spinach & Artichoke Stuffed Chicken Breasts
Created by Kchurchill5 on October 19, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 30-35m
- Recipe #21405
Ingredients
- MARINADE
- 1 1/2 pounds boneless skinless chicken breasts (4 thick breasts, butterflied)
- 1/2 cup low-fat Italian salad dressing (store bought or make your own, I usually use my own mix)
- Olive oil, or a non stick spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- FILLING
- Artichokes, canned (2/3 of a 15-ounce can, quartered, in water, drained and small diced)
- 1 cup baby spinach (packed, stems removed and chopped)
- 1 small garlic clove, grated
- 1 small shallot, minced
- 1 cup cottage cheese (small curd)
- 1/4 cup parmesan cheese, grated (divided, 8 teaspoons for the filling; 4 for the topping)
- Kosher salt
- Pepper
- Garnish (optional)
- 12 ounces plum tomatoes (3 tomatoes, lightly seeded and small diced, grape tomatoes are a good substitute)
- 64 to 80 grams kalamata olives (16-20 olives, rough chopped, you could use black olives)
- 1 to 2 tablespoons chopped basil
- 1 teaspoon olive oil
- Kosher salt, to taste
- Pepper, to taste
How to Make
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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.
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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.
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Step 3: Once the chicken is done marinating - remove from the marinade, and set on the counter to take the chill off.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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