Recipe: Appetizing Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts.

You can have Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts using 19 ingredients and 8 steps. Here is how you cook that.

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

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

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts instructions

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!.