Stuff Chicken
- 4 Skinless boneless chicken breasts
- 1 can quartered artichoke hearts
- 1/2 package/6-8 oz. frozen spinach
- 3 tablespoons Parmesan
- 2 tablespoons light mayo
- 4 wedges light laughing cow cheese
- 1/4 teaspoon granulated garlic
- 3-4 tablespoons olive oil or coconut oil
- sea salt and ppr to taste
- Preheat oven to 375 degrees
- 1) Cut chicken breast horizontally to make larger, but do not cut completely. This is butterflying the breast.
- 2) Pound to approximately 1/4 thickness
- 3) Stack chicken on plate
- 4) Coat the outside of the breast with oil and s & p both sides
- 5) Heat pan to medium, add oil or a teaspoon of butter, then spinach. Cook to rid of moisture. Sprinkle spinach with garlic, s & p. Let cool
- 6) Drain artichoke hearts and add to medium sized bowl. Add spinach to artichokes and mix.
- 7) Add mayo, Parmesan and laughing cow cheese. Completely incorporate into mixture, making sure laughing cow is evenly though out.
- Taste mixture, add more salt and pepper if necessary.
- 8) Heat larger pan to medium high.
- 9) Stuff 1/4 of spinach artichoke mixture into each breast and fold in half.
- 10) Add oil to pan. Then, carefully place one chicken breast into oil. Brown on both sides...about 5 minutes each. Keep stuffing in with spatula as turning. Continue with this process for each. One at a time.
- Clean pan of burnt bits between each chicken breast.
- 11) Place chicken in oven for an additional 20 minutes.
chicken breasts, hearts, frozen spinach, parmesan, light mayo, cow cheese, garlic, olive oil, salt
Taken from www.epicurious.com/recipes/member/views/stuff-chicken-52663011 (may not work)