{"id":476,"date":"2018-02-03T19:47:49","date_gmt":"2018-02-04T00:47:49","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=476"},"modified":"2023-12-07T13:50:21","modified_gmt":"2023-12-07T18:50:21","slug":"spinach-artichoke-stuffed-chicken","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=476","title":{"rendered":"Spinach Artichoke Stuffed Chicken"},"content":{"rendered":"<div style='text-align:left' class='yasr-auto-insert-visitor'><\/div><p><a href=\"https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/artichokespinachchicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-477\" src=\"https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/artichokespinachchicken.jpg\" alt=\"\" width=\"497\" height=\"331\" srcset=\"https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/artichokespinachchicken.jpg 497w, https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/artichokespinachchicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 497px) 100vw, 497px\" \/><\/a><\/p>\n<p><strong>CHICKEN:<\/strong><\/p>\n<ul>\n<li>4 boneless, skinless chicken breasts (approximately 2 lbs)<\/li>\n<li>2 tablespoons Italian seasoning<\/li>\n<li>salt and pepper to season<\/li>\n<\/ul>\n<p><strong>SPINACH ARTICHOKE FILLING:<\/strong><\/p>\n<ul>\n<li>8 oz frozen chopped spinach, thawed<\/li>\n<li>8 oz reduced fat cream cheese at room temp<\/li>\n<li>5 oz (I can) artichoke hearts in brine, drained, chopped<\/li>\n<li>1\/2 cup shredded mozzarella cheese<\/li>\n<li>1\/4 cup finely grated Parmesan cheese<\/li>\n<li>1 tablespoon minced garlic<\/li>\n<\/ul>\n<p><strong>CREAM SAUCE:<\/strong><\/p>\n<ul>\n<li>Remaining spinach and artichoke filling<\/li>\n<li>1 cup 2% milk<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<p><strong>Prepare The Chicken:<\/strong><\/p>\n<ol>\n<li>Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3\/4 quarter of the way through, being careful not to cut all the way.<\/li>\n<\/ol>\n<p><strong>Make The Filling:<\/strong><\/p>\n<ol>\n<li>Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)<\/li>\n<li>Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.<\/li>\n<li>Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/inskillet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-478\" src=\"https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/inskillet.jpg\" alt=\"\" width=\"497\" height=\"331\" srcset=\"https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/inskillet.jpg 497w, https:\/\/thewannabegourmet.com\/wp-content\/uploads\/2018\/02\/inskillet-300x200.jpg 300w\" sizes=\"auto, (max-width: 497px) 100vw, 497px\" \/><\/a><\/p>\n<p><strong>For The Sauce:<\/strong><\/p>\n<ol>\n<li>Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.<\/li>\n<\/ol>\n<p>To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.<\/p>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_476\" class=\"pvc_stats all  \" data-element-id=\"476\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/thewannabegourmet.com\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=0 \/><\/p>\n<div class=\"pvc_clear\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>CHICKEN: 4 boneless, skinless chicken breasts (approximately 2 lbs) 2 tablespoons Italian seasoning salt and pepper to season SPINACH ARTICHOKE FILLING: 8 oz frozen chopped spinach, thawed 8 oz reduced fat cream cheese at room temp 5 oz (I can) artichoke hearts in brine, drained, chopped 1\/2 cup shredded mozzarella &hellip; <a href=\"https:\/\/thewannabegourmet.com\/?p=476\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Spinach Artichoke Stuffed Chicken<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_476\" class=\"pvc_stats all  \" data-element-id=\"476\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/thewannabegourmet.com\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=0 \/><\/p>\n<div class=\"pvc_clear\"><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[5,4],"tags":[247,53,150,119,202,182,191,46],"class_list":["post-476","post","type-post","status-publish","format-standard","hentry","category-main-course","category-recipe","tag-artichokes","tag-cheese","tag-chicken","tag-garlic","tag-milk","tag-mozzarella","tag-parmesan","tag-spinach"],"a3_pvc":{"activated":true,"total_views":344,"today_views":0},"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=476"}],"version-history":[{"count":2,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":696,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/476\/revisions\/696"}],"wp:attachment":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}