Stuffed Chicken Breast Sun-dried Tomato Spinach Artichoke

I thought I would share a few of our favorite Easy Baked Chicken Recipes including this Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken pictured above to help ease the dinner time burden.

For me the hardest part of dinner is usually avoiding falling into the rut of the same old same old. We eat chicken at least 3-4 times a week.

Here's how to make Stuffed Chicken Breast with Sun-dried Tomato Spinach Artichoke baked in the oven. Are you ready for the recipe?

In a small sauté pan heat 1 teaspoon Olive Oil. 

Add 1/2 cup Baby Spinach, and cook until just wilted.

Set aside to cool, and then chop roughly.

In a small bowl stir together:

• 1/2 cup Shredded Mozzarella Cheese
• 2 ounces Cream Cheese, Cooked Spinach
• 2 teaspoons Chopped Sun-Dried Tomatoes
• 1/4 teaspoon Garlic Powder
• 1 pinch of Salt

Until well combined.

Fold in 1 canned Artichoke Heart Chopped Roughly. (Not a whole can.)

In a pie plate or something of similar size combine:

• 1/2 cup Panko Bread Crumbs
• 1 teaspoon Parsley
• 1 teaspoon Granulated Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper 

Until well combined.

Slice each chicken breast horizontally to make a slit but being careful not to cut through other side of breast. 

Stuff with filling and fold the top over as much as possible.

Melt 1/3 cup Butter for 2-3 chicken breasts, and brush the outside of chicken with butter.  

For 6 chicken breasts you will only need about 2/3 cup melted butter.

Press chicken into panko bread crumb mixture, until well coated. Place chicken into a small baking dish.

Drizzle with remaining melted butter, and bake in a 375 degree oven for 35-45 minutes until chicken reaches 165 degrees on a thermometer. 

Bake time will depend on size of chicken breast.

For Cheesy Garlic Baked Chicken you will need to mix: 

• 1/2 Panko Bread Crumbs
• 1 cup Shredded Sharp Cheddar Cheese 
• 1 teaspoon Dried Parsley
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper

Brush chicken with melted butter mixture, and coat with bread crumbs. Drizzle with remaining butter, and bake at 350 degrees for 40-45 minutes until chicken reaches 165 degrees.

If you're really looking to kick your chicken up a notch you can make Oven Baked Cheesy Bacon Ranch Baked Chicken. 

Slice a horizontal slit into each chicken breast, add 1 tablespoon ranch dressing, 1 slice Bacon cooked and diced, 3 tablespoons Shredded Cheddar Cheese. 

Brush outside with butter, and coat in the panko bread crumb mixture for Cheesy Garlic Baked Chicken.

Grab the printable recipe below for Stuffed Chicken Breast with Sun-dried Tomato Spinach and Artichoke Hearts.

Other favorite Chicken Recipes we love are:

• Greek Marinated Chicken
• Chicken Cordon Bleu Noodle Skillet
• Chicken Enchilada Pasta
• Roasted Chicken with Leeks
• Extra Crispy Fried Chicken
• Honey Mustard Chicken 

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American

Yield: 3

Author: Serena Bakes Simply From Scratch

Stuffed Chicken Breast Sun-dried Tomato Spinach Artichoke Hearts

Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken an easy dinner idea from Serena Bakes Simply From Scratch.

Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

Panko Crumb Topping

• 1/2 cup Panko Bread Crumbs
• 1 teaspoon Parsley
• 1 teaspoon Granulated Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper

Sun-dried Tomato Spinach Artichoke Stuffing

• 1 teaspoon Olive Oil
• 1/2 cup Fresh Baby Spinach
• 1/2 cup Mozzarella Cheese, Shredded
• 2 ounces Cream Cheese
• 2 teaspoons Chopped Sun-Dried Tomatoes
• 1/4 teaspoon Garlic Powder
• 1 pinch of Salt
• 1 canned Artichoke Heart, Drained and Chopped Roughly

To Assemble

• 3 whole Boneless Skinless Chicken Breasts
• 1/3 cup Melted Butter

Instructions:

Panko Crumb Topping

1. Mix all ingredients together, and set aside.

Sun-dried Tomato Spinach Artichoke Stuffing

1. Heat olive oil in a small skillet. Add spinach, and cook until just wilted. Allow to cool, then chop.
2. Mix cooked spinach, mozzarella cheese, cream cheese, sun-dried tomatoes, garlic powder, and salt, until well combined. 
3. Fold in artichoke heart.

To Assemble

1. Preheat oven to 375 degrees.
2. Slice each Chicken Breast horizontally to make a slit but being careful not to cut through other side of breast. Stuff with filling and fold the top over as much as possible.
3. Brush both sides of breasts with melted butter. Coat with panko bread crumbs, and place in small baking dish.
4. Drizzle remaining butter over the top of chicken breasts.
5. Bake for 35-45 minutes until chicken reaches 165 degrees on an instant read thermometer. Bake time will depend on size of chicken breast.

Calories
634.50

Fat (grams)
38.02

Sat. Fat (grams)
20.81

Carbs (grams)
25.69

Fiber (grams)
5.99

Net carbs
19.70

Sugar (grams)
3.21

Protein (grams)
48.08

Sodium (milligrams)
1211.46

Cholesterol (grams)
189.52

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2017/06/sun-dried-tomato-spinach-artichoke.html

©2017 Serena Bakes Simply From Scratch

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