Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts
Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts

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To begin with this particular recipe, we must prepare a few ingredients. You can have mike's artichoke spinach & cheese stuffed chicken breasts using 19 ingredients and 8 steps. Here is how you can achieve that.

Preparation To Make of Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
  1. Prepare ● For The Meat
  2. Make ready 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
  3. Prepare Dash Granulated Garlic Powder & Granulated Onion Powder
  4. Make ready Olive Oil [just enough to coat chicken]
  5. Take 1 Dash Ground Black Pepper & Salt
  6. Get 2 Sheets Sturdy Cling Wrap
  7. Make ready 1 Meat Mallet
  8. Get as needed Toothpicks
  9. Make ready ● For The Filling
  10. Make ready 6 oz Artichoke [drained & chopped]
  11. Make ready 8 oz Philadelphia Cream Cheese [room temp]
  12. Take 2 tbsp Shreaded Parmasean Cheese [room temp]
  13. Take 2 tbsp Sharp Cheddar Cheese [room temp]
  14. Take 2 tbsp Sun Dried Tomatoes [chopped]
  15. Take 1 Cup Fresh Spinach Leaves [chopped]
  16. Get 2 tbsp Fresh Parsley [diced + reserves for garnish]
  17. Make ready 1 tbsp Fresh Basil Leaves [chopped]
  18. Prepare 2 tbsp Red Onions [fine minced]
  19. Take 1/2 Cup Italian Bread Crumbs [add more if needed to thicken]

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Guide To Make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
  1. Preheat oven to 425°.
  2. Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it.
  3. 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.
  4. Coat your chicken with olive oil and add all seasonings.
  5. Mix everything together in the ● Filling section.
  6. Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks.
  7. Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer.
  8. Remove toothpicks. Serve hot. Enjoy!

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