Tuesday, January 5, 2010

Spinach and Artichoke Stuffed Chicken Breasts

I felt compelled to post a recipe created and prepared from my wife last week. She concocted this meal digging through the freezer, dry goods storage, and the spice shelf. Always try to keep an emergency store of frozen chicken and vegetables handy so you can usually avoid a last minute trip to the store or when you don’t feel up to making the trek. Having a few frozen chicken breasts on site will make meals a snap with the aid of bread crumbs, cheeses, and a assortment of herbs and spices. She quickly prepared this Mediterranean style stuffed chicken breasts that earned rave reviews from the family. I really enjoyed the flavor and moisture of the stuffing as I think it needed no sauce or gravy. Your cooking time may vary or be a little longer that what worked for us below. Our 1970’s electric oven seems to cook many items faster than what is shown in many recipes.

Spinach and Artichoke Stuffed Chicken Breasts

4 chicken breasts, skinless and boneless

4 ounces cream cheese

¼ package frozen chopped spinach, thawed and drained

1 can artichoke hearts, drained

¼ cup shredded Monterrey jack cheese

¼ cup real bacon bits

1 clove minced garlic

¾ cup bread crumbs

1/3 cup parmesan cheese, grated

3 teaspoons parsley flakes

¾ teaspoon garlic powder

½ teaspoon pepper

½ teaspoon oregano

½ cup milk


1. Preheat oven to 400 degrees Fahrenheit.
2. Mix cream cheese, spinach, artichokes, jack cheese, bacon and minced garlic in a small bowl.
3. Spread mixture onto chicken breast. Roll and secure with toothpick.
4. Mix bread crumbs, parmesan cheese and remaining seasonings in a small bowl.
5. Dip rolled chicken breasts into milk bath then coat with bread crumb mixture.
6. Place on greased baking sheet uncovered for 25 minutes or until juices run clear.

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