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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, mike's artichoke spinach & cheese stuffed chicken breasts. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook mike's artichoke spinach & cheese stuffed chicken breasts using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
  1. Take ● For The Meat
  2. Prepare 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
  3. Get Dash Granulated Garlic Powder & Granulated Onion Powder
  4. Prepare Olive Oil [just enough to coat chicken]
  5. Take 1 Dash Ground Black Pepper & Salt
  6. Prepare 2 Sheets Sturdy Cling Wrap
  7. Get 1 Meat Mallet
  8. Prepare as needed Toothpicks
  9. Take ● For The Filling
  10. Prepare 6 oz Artichoke [drained & chopped]
  11. Get 8 oz Philadelphia Cream Cheese [room temp]
  12. Make ready 2 tbsp Shreaded Parmasean Cheese [room temp]
  13. Prepare 2 tbsp Sharp Cheddar Cheese [room temp]
  14. Get 2 tbsp Sun Dried Tomatoes [chopped]
  15. Make ready 1 Cup Fresh Spinach Leaves [chopped]
  16. Prepare 2 tbsp Fresh Parsley [diced + reserves for garnish]
  17. Get 1 tbsp Fresh Basil Leaves [chopped]
  18. Prepare 2 tbsp Red Onions [fine minced]
  19. Make ready 1/2 Cup Italian Bread Crumbs [add more if needed to thicken]
Instructions 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!

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