Spinach & Artichoke Stuffed Chicken Breast
This makes a total of 4 servings of Spinach & Artichoke Stuffed Chicken Breast. Each serving comes out to be 724 calories, 46.5g fats, 10.9g net carbs, and 59.3g protein.
Ingredients
Stuffed Chicken
- 20 ounce boneless, skinless chicken breast
- 4 ounce cream cheese softened
- 2 tablespoon mayonnaise
- 2 teaspoon fresh garlic minced
- ½ cup cheddar cheese shredded
- ½ cup parmesan cheese shredded
- 8 ounce fresh artichoke chopped
- 4 ounce frozen spinach chopped
- 1 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 2 tablespoon olive oil
Vinaigrette
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
Salad
- 20 ounce romaine lettuce chopped
- 12 medium cherry tomatoes quartered
- ½ medium red onion sliced
Instructions
- Gather and prepare all the ingredients. Preheat oven to 375F.
- Grease a baking dish with olive oil.
- In a bowl, combine the softened cream cheese, mayonnaise, minced garlic, cheddar and parmesan cheese, artichokes, spinach, & crushed red pepper flakes. Mix until combined well. Season with salt and pepper.
- With a knife, slice the chicken breast on one side just enough so it does not cut through the chicken but large enough so it will hold the spinach and artichoke filling.
- Using a spoon, spoon the spinach and artichoke filling into the chicken breast.
- Evenly line the stuffed chicken breasts in a baking dish.
- Drizzle olive oil on top of the chicken breasts. Season with salt and pepper.
- Bake in the oven for 25 minutes or until the chicken reaches 165F.
- In a bowl, make the vinaigrette by combining the olive oil, apple cider vinegar, dijon mustard, and salt and pepper. Stir until combined well.
- Mix together the romaine lettuce, cherry tomatoes, and onions for the salad and toss it in the vinaigrette.
- Plate the chicken and salad. Enjoy!
Video
Nutrition
Calories: 724kcalProtein: 59.3gFat: 46.5g