Best Spinach Artichoke Stuffed Pecan Crusted Chicken Breasts Recipes

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze any and all excess liquid out of the spinach and discard the water. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine.
• Stuff chicken with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon. Reserve the leftover dip for later.*
• Seal chicken breasts with two or three toothpicks near the opening to keep the dip inside while cooking.
• Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chicken until golden. Flip and sear on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the cream sauce.
• Combine half and half or heavy cream with the remaining dip (you should have exactly half remaining). Stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

SPINACH ARTICHOKE CHICKEN BREASTS

Steps:

• Preheat the oven to 375º F.
• Grease a baking dish (I use olive oil).
• I like to tenderize my chicken breasts by going over them a few times with a meat mallet, but you don't have to do this if you don't want to.
• Place the chicken breasts in the greased baking dish, and season them with salt and pepper (both sides).
• Bake the chicken for 15 minutes.
• Make sure to drain the spinach really well - I squeeze mine with my hands to make sure I've gotten out as much liquid as possible.
• Mix together the drained artichoke hearts, drained spinach, chopped shallots, garlic, yogurt, mayonnaise, Parmesan, and Gruyere.
• After the chicken has cooked for 15 minutes, pour the spinach/ artichoke mixture on top of the chicken breasts, and cook, uncovered, for 25 more minutes.
• Let stand for 5 minutes before serving.

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.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
• In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
• Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
• In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
• Serve chicken with sauce.