Wednesday, November 20, 2013

Spinach and Artichoke Stuffed Chicken

One of my long-time best friends came over for dinner and I knew exactly what I wanted to make. This meal isattractive to the eye and packed with flavor, making it a perfect meal for company. It comes together pretty quickly and it can bake in the oven while you chat with your company.


Pair this with a salad and some roasted potatoes for a balanced and satisfying meal. I toss my red potatoes with some olive oil and dried herbs and bake at 425 degrees for 25 minutes, stir and bake for additional 5 minutes.


Spinach and Artichoke Stuffed Chicken

Makes 4 servings



1 pound of skinless chicken breast (pounded to ½ inch thick

2 Tbsp red wine vinegar

2 Tbsp olive oil

1 tsp each: dried oregano, basil, onion powder

1/8 tsp salt, pepper


1 tsp olive oil

4 cups fresh spinach, coarsely chopped

1 cup quartered artichoke hearts, coarsely chopped

1 Tbsp chopped garlic

½ cup part-skim ricotta cheese

1 egg

1/3 cup parmesan cheese

½ cup breadcrumbs



Mix vinegar, 2 Tbsp olive oil, herbs and salt and pepper in a bowl. Place chicken in a large bowl, pour marinade over the top and allow to marinade for at least 30 minutes in the refrigerator (preferably at least 2 hours).
Preheat the oven to 350 degrees.
Steam the spinach over medium heat. Add garlic and olive oil. Remove from heat.
Mix ricotta, spinach, artichoke, egg, and parmesan cheese in a bowl.
Place 1/3 cup of filling into the breast and pull the chicken over the filling and press the sides down to make a pocket. Sprinkle breadcrumbs on top of chicken.
Transfer to baking dish lined with tin foil. Bake for 25 minutes or until the juices run clear (chicken cooked to 160 degrees).


Nutrition Facts: 1 stuffed breast

360 calories, 15 g fat, 8 g carbohydrates, 2 g fiber, 40 g protein, 450 mg sodium

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