Spinach-Artichoke Stuffed Chicken

Spinach-Artichoke Stuffed Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon unsalted butter

  • 1

    large shallot, finely chopped

  • 2

    cloves garlic, finely chopped

  • One

    14-ounce can artichoke hearts, drained and chopped

  • 2

    cups baby spinach

  • 1

    tablespoon fresh thyme, chopped

  • ¼

    cup parsley leaves, chopped

  • ½

    cup grated Romano cheese

  • ½

    cup grated Parmesan cheese

  • Salt and ground black pepper

  • Four

    6-ounce boneless, skinless chicken breasts

  • 1

    tablespoon olive oil

Directions

Place a large saute pan over medium heat with butter. Add shallot and garlic; cook until aromatic, 1 minute. Add artichoke hearts, spinach, thyme and parsley; cook until spinach is wilted, 2 to 3 minutes. Remove pan from heat and stir in cheeses. Season with salt and pepper. Set filling aside to cool slightly. Place chicken breasts in the center of a large plastic food-storage bag or between 2 sheets of waxed paper. Pound out the chicken from the center outward, using a heavy-bottomed skillet or a mallet, to a thickness of about 1/4 inch. Arrange chicken on a cutting board and season with salt and pepper. Divide prepared filling among the pieces, placing it on one half of the chicken and leaving a 1/4-inch border around the edge. Fold the top half of the chicken breast down to enclose the filling. Secure the meat closed using toothpicks as needed. Place a large saute pan over medium-high heat with the olive oil. Sear the chicken until golden brown and cooked through, 5 to 6 minutes per side. Remove toothpicks before serving.


Nutrition

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