Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mike's artichoke spinach & cheese stuffed chicken breasts. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is something that I’ve loved my whole life. They’re nice and they look fantastic.
my boyfriend loves spinach artichoke dip and he wasn't too impressed with this. sorry! I've tried a few Spinach and Artichoke dips from this site and I've loved them all but this is BY FAR my favorite! Mike's admittedly terrible cooking skills make him the perfect host for this cooking series, which is sponsored by Specialty Appliance.
To get started with this recipe, we must prepare a few ingredients. You can cook mike's artichoke spinach & cheese stuffed chicken breasts using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- Prepare ● For The Meat
- Prepare 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
- Make ready Dash Granulated Garlic Powder & Granulated Onion Powder
- Prepare Olive Oil [just enough to coat chicken]
- Make ready 1 Dash Ground Black Pepper & Salt
- Make ready 2 Sheets Sturdy Cling Wrap
- Get 1 Meat Mallet
- Take as needed Toothpicks
- Get ● For The Filling
- Make ready 6 oz Artichoke [drained & chopped]
- Make ready 8 oz Philadelphia Cream Cheese [room temp]
- Make ready 2 tbsp Shreaded Parmasean Cheese [room temp]
- Prepare 2 tbsp Sharp Cheddar Cheese [room temp]
- Prepare 2 tbsp Sun Dried Tomatoes [chopped]
- Make ready 1 Cup Fresh Spinach Leaves [chopped]
- Get 2 tbsp Fresh Parsley [diced + reserves for garnish]
- Take 1 tbsp Fresh Basil Leaves [chopped]
- Make ready 2 tbsp Red Onions [fine minced]
- Get 1/2 Cup Italian Bread Crumbs [add more if needed to thicken]
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network. See more ideas about Recipes, Spinach artichoke, Spinach artichoke dip. Spinach Artichoke Dip with Roasted Garlic - Mom On Timeout. Spinach Artichoke Dip is impossible to resist and ready to.
Steps to make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- Preheat oven to 425°.
- Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it.
- Beat chicken breast in between 2 thick pieces of sturdy plastic sheets with a mallet as much as you can without tearing your meat apart.
- Coat your chicken with olive oil and add all seasonings.
- Mix everything together in the ● Filling section.
- Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks.
- Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer.
- Remove toothpicks. Serve hot. Enjoy!
Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese. There's a reason this warm, cheesy Spinach Artichoke Dip is so popular: it's DELICIOUS! It's the perfect easy appetizer for holidays or parties because it's always a crowd pleaser and it only takes a. If you like spinach artichoke dip, you'll love this Spinach Artichoke Chicken Casserole. It's chicken with spinach, artichoke and cheese baked until golden.
So that is going to wrap it up with this exceptional food mike's artichoke spinach & cheese stuffed chicken breasts recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
