SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS

SPINACH AND ARTICHOKE STUFFED CHICKEN BREASTS image

Yield 6 servings

Number Of Ingredients 12

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6 boneless, skinless chicken breasts
1 bottle Italian Salad Dressing
Stuffing:
Half large bag of fresh spinach, wilted in microwave and chopped
1/2 cup flat-leaf parsley, chopped
1 1/2 cups SHREDDED parmesan cheese
1 jar marinated artichoke hearts, drained and chopped
1 tablespoon dried Italian herb blend
1 teaspoon red pepper flakes
1 cup Italian style bread crumbs
Salt and pepper to taste
1 egg, beaten

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.