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We hope you got benefit from reading it, now let’s go back to mike's artichoke spinach & cheese stuffed chicken breasts recipe. To make mike's artichoke spinach & cheese stuffed chicken breasts you need 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- You need ● For The Meat
- Use EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
- You need Granulated Garlic Powder & Granulated Onion Powder
- You need Olive Oil [just enough to coat chicken]
- Use Ground Black Pepper & Salt
- Take Sturdy Cling Wrap
- Take Meat Mallet
- Prepare Toothpicks
- Provide ● For The Filling
- Use Artichoke [drained & chopped]
- Use Philadelphia Cream Cheese [room temp]
- Provide Shreaded Parmasean Cheese [room temp]
- Get Sharp Cheddar Cheese [room temp]
- Provide Sun Dried Tomatoes [chopped]
- Use Fresh Spinach Leaves [chopped]
- Provide Fresh Parsley [diced + reserves for garnish]
- Provide Fresh Basil Leaves [chopped]
- Prepare Red Onions [fine minced]
- Get Italian Bread Crumbs [add more if needed to thicken]
Steps to make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- 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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