Stuffing chicken breasts is an easy way to make a cheap staple stand out. With a stuffing of spinach and artichokes these Spinach & Artichoke Stuffed Chicken Breasts are special enough for company but easy enough for every day.
One of my closest friends Daria and I like to cook together. We get together on a weekday and meal prep while our little ones play. She came over in April and in about two hours we banged out a few trays of meatballs, cilantro lime chicken, and these stuffed chicken breasts.
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We both froze them individually wrapped so we could pull them out for home date nights. My husband and I try to get out a couple times a month alone for dinner. We think it is really important to have time without the kids to just talk and be together. But babysitters can get expensive. There are many weeks that we just have date night at home. We let the kids eat pizza and watch a movie in the living room and we’ll eat alone in the kitchen. Having chicken breasts stuffed and frozen make a delicious but easy meal for our home date nights.
This makes 12 chicken breasts. You can half it if desired but they freeze well. I like making the entire batch and freezing them individually for quick meals.
Scroll down slowly for a printable version of this recipe.
Spinach & Artichoke Stuffed Chicken Breasts
Ingredients:
12 chicken breasts, about 5-6 pounds
8 oz pack of cream cheese, softened
1 can quartered artichoke hearts, drained and chopped
1/2 cup parmesan cheese
10 oz frozen spinach, thawed and drained
1 tbsp dried minced garlic
1 tbsp dried minced onion
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
Directions:
Combine cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
Pound chicken into thin pieces with a meat mallet. I normally cover it in plastic wrap to avoid splatters of chicken juice.
Spread out all the pieces of chicken on a couple cookie sheets. Divide the filling between them all. It helps to do it this way so you don’t run out of the filling or end up with some left over. Roll up the chicken. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.
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- 12 chicken breasts about 5-6 pounds
- 8 oz pack of cream cheese softened
- 1 can quartered artichoke hearts drained and chopped
- 1/2 cup parmesan cheese
- 10 oz frozen spinach thawed and drained
- 1 tbsp dried minced garlic
- 1 tbsp dried minced onion
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic salt
-
Combine cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
-
Pound chicken into thin pieces with a meat mallet. I normally cover it in plastic wrap to avoid splatters of chicken juice.
-
Spread out all the pieces of chicken on a couple cookie sheets. Divide the filling between them all. It helps to do it this way so you don't run out of the filling or end up with some left over. Roll up the chicken. Sprinkle each with a little garlic salt. Wrap each piece individually in plastic wrap if freezing. Or put seam side down in a casserole dish to cook immediately.
-
To cook: Thaw chicken breasts overnight if frozen. Bake at 350 for 35-45 minutes or until the inside registers 160 on a meat thermometer.
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