Hi, I am Jane. Today, we’re going to prepare mike’s artichoke spinach cheese stuffed chicken breasts recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s Artichoke Spinach Cheese Stuffed Chicken Breasts Recipe
Mike’s Artichoke Spinach Cheese Stuffed Chicken Breasts is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Mike’s Artichoke Spinach Cheese Stuffed Chicken Breasts is something which I have loved my whole life.
To bewith this recipe, we must prepare a few ingredients. You can cook mike’s artichoke spinach cheese stuffed chicken breasts using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mike’s Artichoke Spinach Cheese Stuffed Chicken Breasts:
- Take ● For The Meat
- Take 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
- Make ready Dash Granulated Garlic Powder Granulated Onion Powder
- Prepare Olive Oil [just enough to coat chicken]
- Prepare 1 Dash Ground Black Pepper Salt
- Take 2 Sheets Sturdy Cling Wrap
- Prepare 1 Meat Mallet
- Prepare as needed Toothpicks
- Prepare ● For The Filling
- Take 6 oz Artichoke [drained chopped]
- Take 8 oz Philadelphia Cream Cheese [room temp]
- Prepare 2 tbsp Shreaded Parmasean Cheese [room temp]
- Get 2 tbsp Sharp Cheddar Cheese [room temp]
- Make ready 2 tbsp Sun Dried Tomatoes [chopped]
- Get 1 Cup Fresh Spinach Leaves [chopped]
- Get 2 tbsp Fresh Parsley [diced + reserves for garnish]
- Prepare 1 tbsp Fresh Basil Leaves [chopped]
- Take 2 tbsp Red Onions [fine minced]
- Get 1/2 Cup Italian Bread Cbs [add more if needed to thicken]
Instructions to make Mike’s Artichoke Spinach Cheese Stuffed Chicken Breasts:
- Preheat oven to 425°.
- Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it.
- Beat chicken breast in between 2 thick pieces of sturdy plastic sheets with a mallet as much as you can without tearing your meat apart.
- Coat your chicken with olive oil and add all seasonings.
- Mix everything together in the ● Filling section.
- Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks.
- Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer.
- Remove toothpicks. Serve hot. Enjoy!
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