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Spinach and Artichoke-Stuffed Chicken Breasts
Spinach and Artichoke-Stuffed Chicken Breasts
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Indulge in crispy spinach-artichoke chicken with quick creamy sauce.
Ingredients:
  • 1 tablespoon olive oil
  • 1 package (5 oz) baby spinach leaves
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, finely chopped
  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 4 boneless skinless chicken breasts (about 1 1/2 lb total)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 eggs
  • 1 1/4 cups Progresso™ plain panko crispy bread crumbs
  • 1/4 cup vegetable oil
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon lemon juice
Instructions:
  • Preheat oven to 400°F.
  • Heat olive oil in a large skillet over medium heat. Add spinach and cook for 2 to 3 minutes, stirring often, until spinach is wilted. Remove from heat and transfer to a colander. Press with a spoon to drain excess liquid, then finely chop the spinach.
  • Combine the spinach, cream cheese, Parmesan cheese, and garlic in a bowl. Set aside 1 1/4 cups of the mixture. Stir in the artichoke hearts and mozzarella cheese into the remaining cream cheese mixture.
  • Season the chicken breasts with a savory blend of 1/2 teaspoon salt and 1/4 teaspoon pepper. Make a 3-inch-long pocket in the thick side of each chicken breast, ensuring to leave a 1/4-inch border on the opposite side. Fill each pocket with a generous 1/4 cup of the artichoke mixture and secure with toothpicks.
  • Combine flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in one dish. Beat eggs in another dish. Spread bread crumbs on waxed paper. Coat chicken in flour mixture, then egg, then breadcrumbs.
  • Heat vegetable oil in a 12-inch skillet over medium-high heat. Sear chicken for 2 to 3 minutes on each side until golden brown. Transfer chicken to a rimmed pan and bake for 20 to 25 minutes until the internal temperature reads 165°F. Remove toothpicks before serving.
  • Heat the broth in a 1-quart saucepan over medium heat until boiling; then add the reserved 1 1/4 cup cream cheese mixture. Reduce heat to low and cook until smooth and hot, stirring occasionally. Remove from heat and stir in lemon juice.
  • Present the succulent chicken drizzled with the delicious sauce.

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