Spinach and Artichoke stuffed Chicken

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1.5 lbs of boneless chicken breasts

1 bag triple washed spinach

7 oz roasted red peppers

8 oz artichoke hearts

2 cloves of garlic (crushed)

2 TBS Olive oil

2 pats butter

cup of parmesan cheese

2 eggs

2 cups seasoned breadcrumbs

 

Rinse and chop spinach roughly into small pieces, add to small sauce pot with Olive oil and crushed garlic. Finely dice artichoke hearts and red peppers and add to spinach once it has reduced in size.  Over a medium heat stir and add butter and parmesan cheese.  Remove from heat and cool.  With a sharp knife slice pockets in each chicken breast and stuff with spinach mixture.  You can use wooden tooth picks to keep seam closed.  Once you have stuffed all of the chicken breasts, dip in beaten eggs and coat with breadcrumbs.  In terms of cooking the chicken you can either pan fry or bake based on your preference.  Bake 350 degrees for 20-25 minutes or pan fry which should take less time.