Artichoke Almond Stuffed Chicken Breasts Recipes
ARTICHOKE-STUFFED CHICKEN BREASTS
This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.
Provided by VickyJ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
ARTICHOKE & ALMOND-STUFFED CHICKEN BREASTS RECIPE
Provided by khojnicki
Number Of Ingredients 7
Steps:
- In a small bowl, combine the artichokes, spinach, almonds, parmesan, orange zest and salt and pepper. Cut a 2" pocket in each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. Cook the chicken breasts until golden brown and cooked through, 5-7 mins per side.
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