Posted inRecipes

Baked Stuffed Chicken Artichoke

This delicious Italian-stuffed delightful dish is made with chicken, artichoke hearts, fresh spinach, grated cheese, fresh herbs, and of course garlic. Enjoy the unique, mouth-watering experience!

Chicken Marinade

  • 1/4 cup plain Greek yogurt
  • 2 Tbsp lemon juice
  • 2 Tbsp rice vinegar
  • 2 Tbsp olive oil
  • oregano
  • garlic power
  • Italian seasoning

Ingredients

  • 1 can artichoke hearts, drained, dried, chopped
    Reserve 6 larger pieces, one for each stuffed chicken
  • 1-2 cups fresh baby (or regular) spinach
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1-2 clove garlic, minced
  • 1/2 tsp oregano
  • 1 tsp ground black pepper
  • 1/2 cup grated Romano or Parmesan cheese
  • 3 boneless chicken breasts, butterflied
    (Cut breast in half first so they’re shorter.)
  • 1-2 Tbsp olive oil for pan
  • grated cheese for sprinkling on top before baking

Instructions

  1. Preheat oven to 400°F.
  2. In a large plastic bag, combine marinade. Set aside.
  3. Rinse chicken (6 pieces) and pat dry with paper towels. Pound gently on both sides to tenderize and make an even thickness (not too much)
  4. Butterfly chick breast: cut horizontally- careful not to go through- open like a book.
  5. Close the chicken book, and add to bag.
  6. Smoosh thoroughly, then refrigerate for 1-3 hours.
  7. Remove bag of chicken from fridge, wipe excess marinade and pat with paper towels to dry moisture.
  8. Preheat oil in non-stick pan on medium high heat.
    Oil and pan should be nice and hot.
  9. Sear chicken unstuffed 2-3 minutes on each side until golden brown. Chicken will continue to cook in oven.
  10. In a small bowl, blend all other ingredients except chicken, oil, and sprinkling cheese.
  11. Carefully open chicken book and stuff with a tablespoon or more of stuffing. Add a small handful of fresh spinach. Add reserved
    large artichoke piece to each breast.
  12. Close tightly and secure with 2 toothpicks each.
  13. Arrange in a glass baking pan.
  14. Sprinkle grated cheese over top, top with a pinch of garlic powder and black pepper. Cover with aluminum foil.
  15. Bake for 30-35 minutes until chicken reaches 165OF in meat center.
  16. Remove picks before serving over pasta or rice.