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Recipe: Yummy Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts

Posted at August 15, 2019 10:31 by admin in Cookie Recipes

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 achieve that.

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

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

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

  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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