How to Cook Perfect Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts

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Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts.

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts You can cook Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts using 19 ingredients and 8 steps. Here is how you cook it.

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

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

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts instructions

  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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