Friday, July 22, 2011

Spinach and Artichoke Stuffed Chicken

The below recipe is the result of last minute grocery shopping and the desire to make something simple and healthy. Stuffed chicken is perfect for weeknight meals because you can use up ingredients you have on hand or pick up a few basics at the grocery store and have a great dinner in under 30 minutes.

I used to find it hard to cook stuffed chicken all the way through on the stovetop without burning it. I have recently discovered that the best way to cook stuffed chicken is to brown it in a skillet for a few minutes on each side and then let the chicken bake the rest of the way through in the oven. Using this method, you'll end up with chicken that isn't overcooked and dry but instead tender and juicy. Stuff the chicken with whatever you have on hand but I thought the spinach and artichoke combine with the addition of a little feta and lemon had great flavor. For a couple other stuffed chicken recipes, see the following links:

Asiago, Arugula, and Prosciutto Stuffed Chicken
Greek Stuffed Chicken

Spinach and Artichoke Stuffed Chicken

Serves 2
Prep/Cook Time: 25 minutes

2 chicken breasts
1/2 bag of spinach
handful (about 5) artichoke hearts, chopped
1/8 c. feta cheese
1 lemon
1 T. olive oil
salt and pepper

Preheat oven to 375.

Heat a skillet over medium high heat. Saute the spinach for about 5 minutes or until the spinach is wilted. In a small bowl, combine wilted spinach, chopped artichoke hearts, feta cheese and the juice of half a lemon. Add salt and pepper as needed. Set aside.

Cut a slit in each chicken breast, be careful not to cut all the way through. Stuff each chicken breast with half of the spinach and artichoke mixture. Use a toothpick to secure the chicken and keep the stuffing in place.

Heat a skillet over medium high heat, once hot add 1 T. olive oil to coat the bottom of the pan. Add the two chicken breasts to the pan and season each with a little salt and pepper. Cook on each side for about 4 minutes. Take the skillet off the stovetop, add the juice of the other half of the lemon, and then place the skillet in the oven for an additional 10 minutes or until the chicken is no longer pink. ** Make sure you use a potholder to remove the skillet from the oven!

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