Best 7 Artichoke Stuffed Chicken Breasts Recipes

ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and treat with nonstick cooking spray.
• Slice chicken breast in half carefully and open up to a larger piece (butterfly).
• Salt and pepper both sides.
• Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
• Place 1 Tbsp of filling on each opened breast and fold over gently.
• Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
• Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
• Put back in the oven for 5 min, or until cheese just starts to melt.

GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil.
• Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Mix the artichokes, Parmesan, and thyme in a small bowl.
• Cut a 2-inch pocket in the thickest part of each chicken breast.
• Stuff a quarter of the artichoke mixture into each pocket.
• Rub the breasts with EVOO and and season with salt and pepper.
• Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
• Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• 1. Slice a 1-2 inch hole in side of chicken breasts and hollow out entire breast with a paring knife to create a large pocket. You may want to pound chicken flatter in a plastic bag if they're too thick. 2. Place chicken in large freezer bag, add salad dressing, and store in refrigerator for at least a few hours. 3. Combine spinach, parsley, artichoke hearts, parmesan cheese, bread crumbs, herbs, red pepper flakes, and salt and pepper in large bowl and mix well. 4. Taste and augment seasoning as desired. 5.Add beaten egg and again, mix well. 6. Remove chicken from bags and squeeze off any excess liquid. 7. Over-stuff chicken breasts with stuffing mixture and place on foil-lined baking sheet. Sprinkle with a little extra shredded parmesan cheese. 8. Place chicken in oven pre-heated to 350 degrees for about 20 minutes (or longer depending on thickness of chicken), or until chicken is cooked and juices run clear. Cheese on top of chicken should be melted and slightly browned.

ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• To make the stuffing: In a medium sauté pan combine the olive oil, thyme, and red pepper flakes. Set the pan over medium-high heat to warm the mixture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes and add along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat. Add the goat cheese, sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool. Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between two sheets of plastic wrap and, with a meat mallet or back of a small pan, pound to flatten to a thickness of about 1/4 inch. Place the breasts, skin side down, and spread each one with a quarter of the stuffing. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper. Grill the breasts over Direct Medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.