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Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts
Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts

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We hope you got benefit from reading it, now let’s go back to mike's artichoke spinach & cheese stuffed chicken breasts recipe. To cook mike's artichoke spinach & cheese stuffed chicken breasts you only need 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
  1. Prepare ● For The Meat
  2. Prepare 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
  3. Take Dash Granulated Garlic Powder & Granulated Onion Powder
  4. Use Olive Oil [just enough to coat chicken]
  5. Provide 1 Dash Ground Black Pepper & Salt
  6. Prepare 2 Sheets Sturdy Cling Wrap
  7. You need 1 Meat Mallet
  8. Get as needed Toothpicks
  9. Take ● For The Filling
  10. Take 6 oz Artichoke [drained & chopped]
  11. Take 8 oz Philadelphia Cream Cheese [room temp]
  12. Get 2 tbsp Shreaded Parmasean Cheese [room temp]
  13. Take 2 tbsp Sharp Cheddar Cheese [room temp]
  14. Prepare 2 tbsp Sun Dried Tomatoes [chopped]
  15. Take 1 Cup Fresh Spinach Leaves [chopped]
  16. Provide 2 tbsp Fresh Parsley [diced + reserves for garnish]
  17. Prepare 1 tbsp Fresh Basil Leaves [chopped]
  18. Take 2 tbsp Red Onions [fine minced]
  19. Get 1/2 Cup Italian Bread Crumbs [add more if needed to thicken]
Steps to make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
  1. Preheat oven to 425°.
  2. Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it.
  3. 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.
  4. Coat your chicken with olive oil and add all seasonings.
  5. Mix everything together in the ● Filling section.
  6. Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks.
  7. Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer.
  8. Remove toothpicks. Serve hot. Enjoy!

Transfer to a baking dish and smooth top with a spatula. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Cook, stirring, until the spinach is wilted and the skillet is dry, about. Coat a small baking dish or skillet with cooking spray. This tangy dip boasts three types of cheese - cream cheese, mozzarella and Parmesan - both mayonnaise and sour cream, green chiles for a subtle tang and hand- picked seasonings for spectacular flavor.

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