The combination of artichoke hearts, spinach, Parmesan cheese, and creamy farmer cheese gives the best flavor for a light, yet satisfying, Spinach-Artichoke Stuffed Chicken. It’s low-carb, easy to make, and a comfort food at its finest!
October is bringing in all things fall, including some of the tastiest seasonal produce. A few include cauliflower, cabbage, mushrooms, potatoes, lettuce, pumpkin, persimmons, apples, grapes, and pineapple. But this month, we’re focusing on two of the most nutrient-dense ingredients, spinach and Jerusalem artichokes.
Spinach is incredibly healthy for the digestive system with it being high in insoluble fiber, high in Vitamin A and C, and an excellent source of Iron to help bring oxygen to your body’s tissues. Artichoke hearts are loaded with nutrients, as well. First, they may lower “bad” LDL cholesterol and increase “good” HDL cholesterol. They may also help regulate blood pressure, improve liver health, and lower blood sugar, while also being delicious.
Spinach-Artichoke Stuffed Chicken
Servings:
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Ingredients:
- 1 lb. Chicken Breasts, about 2-3 chicken breasts
- 1 Tbsp. Dried Italian Seasoning/Herbs
- ¼ tsp. Sea Salt
- ¼ tsp. Black Pepper
- 1 Tbsp. Extra Virgin Olive Oil
For the Spinach-Artichoke Stuffing:
- One-third to ½ cup Frozen Spinach, thawed, 2 oz.
- ½ cup Farmer Cheese, 4 oz., lightly strained to remove excess liquids*
- ¼ cup Artichoke Hearts, finely chopped
- One-third cup Parmesan, grated, or Shredded Mozzarella Cheese
- 2 Garlic Cloves, finely minced
- ½ tsp. Red Pepper Flakes
- ½ tsp. Sea Salt
Instructions:
- Preheat oven to 350°F.
- In a medium-sized bowl, mix together the thawed spinach, farmer cheese, chopped artichoke hearts, Parmesan, minced garlic, red pepper flakes, and salt.
- Make a slit in each chicken breast ¾th of the way into the center, so that it will still fold over the stuffing. Season with the Italian dried herbs, sea salt, and black pepper.
- (Optional) Lightly pound the chicken.
- Evenly distribute and stuff the inside of the chicken breasts with the stuffing. Fold over the top of the chicken, the press down to set in place.
- Heat up the olive oil in a large cast-iron skillet over medium-high heat.
- Add the chicken to sear on both sides for 3-4 minutes, or until crispy and golden brown.
- Transfer the oven-safe skillet into the preheated oven to bake for 25-35 minutes, depending on the thickness of the chicken breasts. It is fully cooked when chicken internal temperature reaches 165°F. Let rest for 5-6 minutes, then enjoy warm!
*Can be substituted with cream cheese or ricotta cheese
Now that you’ve mastered the art of cooking with spinach and artichoke hearts, it’s time to grab our forks and enjoy the seasonal comforts of the Fall produce!
