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Cheesy Spinach-Stuffed Chicken

Cheesy Spinach-Stuffed Chicken

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with roasted broccoli

Yield: 2

Adapted from: Home Chef

Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping.

  • 12oz boneless skinless chicken breasts
  • 12oz broccoli florets
  • 2oz cream cheese
  • 2oz baby spinach
  • 1oz shredded cheddar cheese
  • 1½TBS lemon garlic butter
  • ½oz shredded parmesan cheese
  • ½oz crispy fried onions
  • 1tsp ranch seasoning
  • ½tsp garlic pepper
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • cooking spray


Before you cook:

Turn oven on to 425°F. Let preheat, at least 10 minutes.

Set cream cheese on counter to soften.

Prepare a baking sheet with foil and cooking spray.

Prepare the chicken:

Pat the chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.

Stuff the chicken:

Coarsely chop spinach.

In a mixing bowl, combine softened cream cheese, ranch seasoning (to taste), cheddar, spinach, and a pinch of pepper.

Divide stuffing mixture between chicken breasts, placing in center. Fold chicken over stuffing. Season both sides with garlic pepper. If chicken is misshapen, gently press to flatten.

Start chicken and prepare broccoli:

Place stuffed chicken on one side of prepared baking sheet.

Roast in hot oven, 10 minutes.

Chicken will finish cooking in a later step.

While chicken roasts, cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

In another mixing bowl, toss broccoli, 2 tsp olive oil, and a pinch of salt and pepper until coated.

Finish the chicken and broccoli:

After 10 minutes, carefully remove from oven.

Place broccoli on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccoli is browned and fork-tender and chicken reaches a minimum internal temperature of 165°F , 14-16 minutes.

Carefully remove from oven. Add butter to broccoli and gently stir until melted and combined. Sheet will be hot! Use a utensil.

Serve:

Plate dish as pictured above, topping broccoli with Parmesan and crispy onions. Bon appétit!

Cheesy Artichoke Tartlets

Cheesy Artichoke Tartlets

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Yield: 32 pieces
Source lost

Circa 2008:  Remember those mini-muffin tins you bought for the Chipotle Shrimp Wonton recipe?  This is another use for it.

  • 32(3 ¼ x 3 ¼-inch) won ton wrappers
  • ¼lb (1 cup) Alpine Lace Deli Reduced Fat Cheddar Cheese, shredded
  • 1(8-oz) package nonfat cream cheese
  • 1TBS Dijon-style mustard
  • ¼-½tsp ground cayenne pepper
  • ¼cup chopped red bell pepper
  • 1(14-oz) can artichoke hearts, drained, chopped


Heat oven to 350°F. Spray 32 mini muffin pan cups with no stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with more cooking spray. Set aside. Combine cheese, cream cheese, cayenne pepper and mustard in medium bowl; mix well. Stir in red bell pepper and artichoke hearts. Spoon about 1 tablespoonful cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley, if desired. Serve warm.