Another week, another successful kitchen adventure!
Since I’ve already mastered the art of Crispy Cheddar Chicken, I decided to further my culinary skills by stuffing some chicken. It wasn’t as hard as I thought it would be, although inserting toothpicks can be a little intimidating. So fear not and prepare with ease.
- skinless boneless chicken breasts
- spinach artichoke dip
- salt, pepper, garlic powder, dried basil (to desired taste)
- 1 can of medium artichoke hearts (packed in water), drained and quartered
- 1 pint of cherry tomatoes, halved
- 3 Tbsp olive oil
- 2 Tbsp all purpose flour
- 2 – 3 large cloves of garlic, minced
- handful of grated Parmesan cheese
- 2 cups grated mozzarella cheese
- handful of fresh basil, cut into ribbons
45 to 60 minutes
(there is a lot of prepping for this recipe so if you are a woman/man on the go, we suggest to either prep the night before or make sure to start cooking early)
~60 minutes @ 400° (This can vary, the original recipe calls for cook time by thermometer temperature, but use your best judgement for doneness)
Create a pocket in the chicken breast, stuff with a spoonful of artichoke dip, and close with toothpicks (we went through a couple of toothpicks, so it can be a little tricky)
In a bowl, combine halved cherry tomatoes, quartered artichokes, minced garlic, dried basil, salt, pepper, olive oil, and flour. Mix it all together well.
Place all the stuffed chicken breasts into a sprayed/greased baking dish. Season with salt, pepper, dried basil and garlic powder, according to your desired taste.
Pour artichoke and tomato mixture over top of chicken. Bake for about 45 minutes @ 400° or until internal temp is above 155°.
Take chicken out, spread Parmesan and Mozzarella on top and return to the oven for another 15 minutes or until chicken temp is above 170°.
Garnish with fresh basil and serve. You can accompany this dish with a side of pasta. The remaining roasted veggies from the pan are also delicious.