Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's artichoke spinach & cheese stuffed chicken breasts. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Pull from oven and stir once more. Mike Nelson is turning up the heat in our new segment, Cooking with Mike! Mike's admittedly terrible cooking skills make him the perfect host for this cooking series, which is sponsored by Specialty Appliance.
Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts is something which I have loved my entire life.
To get started with this recipe, we have to 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
- Get 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
- Make ready Dash Granulated Garlic Powder & Granulated Onion Powder
- Make ready Olive Oil [just enough to coat chicken]
- Make ready 1 Dash Ground Black Pepper & Salt
- Prepare 2 Sheets Sturdy Cling Wrap
- Take 1 Meat Mallet
- Get as needed Toothpicks
- Make ready ● For The Filling
- Prepare 6 oz Artichoke [drained & chopped]
- Take 8 oz Philadelphia Cream Cheese [room temp]
- Take 2 tbsp Shreaded Parmasean Cheese [room temp]
- Take 2 tbsp Sharp Cheddar Cheese [room temp]
- Prepare 2 tbsp Sun Dried Tomatoes [chopped]
- Get 1 Cup Fresh Spinach Leaves [chopped]
- Make ready 2 tbsp Fresh Parsley [diced + reserves for garnish]
- Prepare 1 tbsp Fresh Basil Leaves [chopped]
- Get 2 tbsp Red Onions [fine minced]
- Get 1/2 Cup Italian Bread Crumbs [add more if needed to thicken]
Mike's Hot & Creamy Seafood Artichoke Spinach Dip is something which I have loved my whole life. They are nice and they look wonderful. Great recipe for Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts. My students wanted to make a cheesy chicken dish last night that would impress their parents.
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!
This is what they all decided upon. Man, were they juicy and delicious! [the chicken breasts - not the kids] 😊 Anyway,. Then, mix up your spinach and artichoke dip topping. I used Greek yogurt, frozen spinach and chopped up artichoke hearts, plus some parmesan cheese and a little soy sauce. Depending on how much liquid is in your yogurt, you might need to add an additional tablespoon of water or oil to loosen it up.
So that’s going to wrap it up with this special food mike's artichoke spinach & cheese stuffed chicken breasts recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
