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Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at different recognized activities possibly. I am certain you will see lots of people who just like the Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts dishes that you just make.

Alright, don’t linger, let’s course of action this mike's artichoke spinach & cheese stuffed chicken breasts formula with 19 elements which are definitely easy to have, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:

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

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts step by step:

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!

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