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Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have mike's artichoke spinach & cheese stuffed chicken breasts using 19 ingredients and 8 steps. Here is how you can achieve it.
What needs to be prepared of Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- Take ● For The Meat
- Get 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
- Prepare Dash Granulated Garlic Powder & Granulated Onion Powder
- Take Olive Oil [just enough to coat chicken]
- Prepare 1 Dash Ground Black Pepper & Salt
- Prepare 2 Sheets Sturdy Cling Wrap
- Get 1 Meat Mallet
- Prepare as needed Toothpicks
- Take ● For The Filling
- Prepare 6 oz Artichoke [drained & chopped]
- Take 8 oz Philadelphia Cream Cheese [room temp]
- Make ready 2 tbsp Shreaded Parmasean Cheese [room temp]
- Make ready 2 tbsp Sharp Cheddar Cheese [room temp]
- Prepare 2 tbsp Sun Dried Tomatoes [chopped]
- Make ready 1 Cup Fresh Spinach Leaves [chopped]
- Get 2 tbsp Fresh Parsley [diced + reserves for garnish]
- Prepare 1 tbsp Fresh Basil Leaves [chopped]
- Get 2 tbsp Red Onions [fine minced]
- Prepare 1/2 Cup Italian Bread Crumbs [add more if needed to thicken]
This week's recipe is for artichoke and spinach stuffed mushrooms. Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily.
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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