Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken

No artichoke in your area? Go with more spinach or as a good friend suggested, cooked chopped broccoli or even asparagus tips. There is two ways to prepare this. This sounds like a great recipe for sure and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons Italian seasoning, OR make from a shortcut
  • 1 teaspoon paprika
  • salt and pepper, to taste

For the Filling

  • 120 grams frozen spinach, thawed
  • 250 grams Cream cheese, room temperature
  • 170 grams artichoke hearts, canned or bottled in brine, drained, finely chopped
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon garlic, minced
  • salt, to taste

For the Cream Sauce (Optional)

  • remaining filling
  • 1 cup milk

Instructions
 

For the Chicken

  • 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.

For the Filling

  • Squeeze any and all water out of the spinach. Discard the water released. In a medium bowl, combine the spinach, cream cheese, artichokes, Mozzarella, Parmesan, and garlic then mix well, using your hands if needed. Season to taste with salt.
  • NOTE: In not using the artichoke, you can replace this with an additional 120 grams of spinach, or cooked and chopped broccoli, or even cooked and chopped asparagus.
  • Fill chicken pockets with 1-2 tablespoons of the filling, spreading evenly with the back of the spoon or use your fingers to press it down. Reserve the leftover dip for the optional cream sauce, you should have exactly half left over.
  • NOTE: If not making the optional cream sauce, you can use the left over filling as a dip, or just cut the filling ingredients in half so there is no filling left over.
  • Seal with two or three toothpicks near the opening to keep the filling inside while cooking.
  • Heat 1 tablespoon of oil in a non stick pan over medium high heat. Add the chicken and cook until golden brown, carefully turn the chicken over and cook the other side until golden, covering pan with a lid, until cooked through, about 6 to 7 minutes per side. Transfer chicken to a warm plate to make the optional cream sauce. Or serve right away with pasta or rice if not making the optional sauce.

For the Cream Sauce (Optional)

  • Pour the milk into the same pan and bring to a simmer. Add in the remaining filling, you should have about half remaining, and stir until sauce is combined and thickened. Add the chicken back into the pan and serve over pasta or rice.

Notes

The 4 chicken breasts would be about 1 kilo or about 75 Baht. The cheese are minimal as well as the spinach. I cannot price the artichoke as I never really looked for that before. For 4 servings, this is about 55 cents per serving. When I can price what artichoke costs I will revise the cost per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Ken Ritter.
Japan.

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