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Mark Phillips
@chefsoutherntemp
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Stuffed Chicken Breasts
1 cup
fresh spinach, chopped
1/2 cup
artichoke hearts, chopped (drain if from can or jar)
1/2 cup
cream cheese, softened
1/2 cup
mozzarella cheese, shredded
1/4 cup
crumbled feta cheese
2
garlic cloves, minced
3 tablespoons
red bell pepper, finely diced
salt & pepper, to taste
4
1 tablespoon
olive oil
2 tablespoons
Cajun seasoning
- Preheat oven to 375°F.
- In a medium mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella, feta, peppers and minced garlic. Season the mixture with salt and pepper to taste. Set aside.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Season both sides of the chicken breasts with Cajun seasoning.
- Spoon the spinach artichoke filling into each chicken breast pocket.
- Secure the opening with toothpicks if needed to keep the filling inside.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
- Transfer the skillet with the seared chicken breasts to the preheated oven.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbly.
- Remove the toothpicks from the chicken breasts and serve hot.
- Pair with roasted vegetables, wild rice, or a side salad for a complete meal.
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Spinach and Artichoke Stuffed Chicken
Mark Phillips
@chefsoutherntemp
Yield: 4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Stuffed Chicken Breasts
1 cup
fresh spinach, chopped
1/2 cup
artichoke hearts, chopped (drain if from can or jar)
1/2 cup
cream cheese, softened
1/2 cup
mozzarella cheese, shredded
1/4 cup
crumbled feta cheese
2
garlic cloves, minced
3 tablespoons
red bell pepper, finely diced
salt & pepper, to taste
4
1 tablespoon
olive oil
2 tablespoons
Cajun seasoning
- Preheat oven to 375°F.
- In a medium mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella, feta, peppers and minced garlic. Season the mixture with salt and pepper to taste. Set aside.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Season both sides of the chicken breasts with Cajun seasoning.
- Spoon the spinach artichoke filling into each chicken breast pocket.
- Secure the opening with toothpicks if needed to keep the filling inside.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
- Transfer the skillet with the seared chicken breasts to the preheated oven.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbly.
- Remove the toothpicks from the chicken breasts and serve hot.
- Pair with roasted vegetables, wild rice, or a side salad for a complete meal.
