Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts.
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Composition for Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- Require - ● For The Meat.
- Provide 1 for EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized].
- Need Dash for Granulated Garlic Powder & Granulated Onion Powder.
- Need of Olive Oil [just enough to coat chicken].
- Need 1 Dash of Ground Black Pepper & Salt.
- You need 2 Sheets - Sturdy Cling Wrap.
- Prepare 1 Meat Mallet.
- Prepare as needed - Toothpicks.
- Give - ● For The Filling.
- Provide 6 oz for Artichoke [drained & chopped].
- Provide 8 oz for Philadelphia Cream Cheese [room temp].
- Need 2 tbsp for Shreaded Parmasean Cheese [room temp].
- Give 2 tbsp Sharp Cheddar Cheese [room temp].
- You need 2 tbsp Sun Dried Tomatoes [chopped].
- Provide 1 Cup Fresh Spinach Leaves [chopped].
- Provide 2 tbsp Fresh Parsley [diced + reserves for garnish].
- Require 1 tbsp - Fresh Basil Leaves [chopped].
- Prepare 2 tbsp - Red Onions [fine minced].
- You need 1/2 Cup Italian Bread Crumbs [add more if needed to thicken].
Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts steps:
- 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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