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Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken

Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken
“This post was sponsored by Sargento Foods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.”

I thought I would share 5 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.

I created all the Chicken Recipes for 2-3 chicken breasts so you can easily adjust the quantities to feed your family.

The first recipe we are making is Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken. Are you ready for the recipe?

Saute Spinach
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.
Sargentos Cheese
Grab two of your favorite Sargento® Shredded Cheeses- for this recipe I used Sargento® Shredded Mozzarella and Sargento® Shredded Sharp Cheddar Cheese. I like to keep both cheeses on hand to ease the burden of dinner time preparation. Sargento® Shredded Cheese is always shredded from blocks of real, natural cheese.Mozzarella, Cream Cheese, Cooked Spinach, Sun-Dried Tomatoes, Garlic Powder, Salt
In a small bowl stir together 1/2 cup Sargento® Shredded Mozzarella, 2 ounces Cream Cheese, Cooked Spinach, 2 teaspoons Chopped Sun-Dried Tomatoes, 1/4 teaspoon Garlic Powder, and 1 pinch of Salt, until well combined.
Artichoke Hearts
Fold in 1 canned Artichoke Heart Chopped Roughly. (Not a whole can.)
Panko, Parsley, Garlic, Salt, Pepper
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, and 1/2 teaspoon Pepper until well combined.
Stuff Chicken Breast with Sun-dried Tomato Artichoke Stuffing
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.
Brush Butter
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.
Dip Panko
Press chicken into panko bread crumb mixture, until well coated. Place chicken into a small baking dish.
Drizzle with butter
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.
Cheesy Garlic Baked Chicken Breast
For Cheesy Garlic Baked Chicken you will need to mix 1/2 Panko bread crumbs, 1 cup Sargento® Shredded Sharp Cheddar Cheese, 1 teaspoon Dried Parsley, 1 teaspoon Garlic Powder, 1/2 teaspoon Salt, and 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.Cheddar Bacon Ranch Stuffed Chicken Breast
If you're really looking to kick your chicken up a notch you can make 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 Sargento® Shredded Cheddar Cheese. Brush outside with butter, and coat in the panko bread crumb mixture for Cheesy Garlic Baked Chicken.
Pesto Tomato Chicken Breast
This one's super simple! Pesto Baked Chicken. Brush your favorite pesto all over chicken breast, and bake covered for 25 minutes at 400 degrees. Remove cover, cover generously in Sargento® Shredded Mozzarella, and 3 Tomato Slices. Brush tomato slices with additional pesto. Bake an additional 15-20 minutes until cheese is melted, and chicken is 165 degrees. Pepperoni Pizza Chicken Breast
Pepperoni Pizza Baked Chicken is another super simple family favorite. Place about an inch of your favorite marinara sauce in the bottom of a baking dish. Add chicken breast, and cover chicken breasts with additional marinara sauce. Bake at 400 degrees uncovered for 25 minutes. Sprinkle generously with Sargento® Shredded Mozzarella, and pepperoni slices. Bake an additional 15-20 minutes until cheese is melted, and chicken is 165 degrees. 

Great tasting meals start with cheese shredded fresh off the block so make sure to pick up Sargento® Shredded Mozzarella, and Sargento® Shredded Sharp Cheddar Cheese next time you're out shopping so you can try all 5 of these Easy Baked Chicken Recipes! 


Grab the printable recipe below! 




yield: 2-3 Chicken Breastprint recipe

Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken

Sun-dried Tomato Spinach Artichoke Stuffed Baked Chicken an easy dinner idea.
prep time: 15 MINScook time: 45 MINStotal time: 60 mins

INGREDIENTS:

For 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 Sargento® Shredded Mozzarella
  • 2 ounces Cream Cheese
  • 2 teaspoons Chopped Sun-Dried Tomatoes
  • 1/4 teaspoon Garlic Powder
  • 1 pinch of Salt
  • 1 canned Artichoke Heart, Chopped Roughly
To Assemble
  • 2-3 whole Boneless Skinless Chicken Breasts
  • 1/3 cup Melted Butter

INSTRUCTIONS:

For Panko Bread 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. 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.
Created using The Recipes Generator

1 comment

  1. That sounds delicious and I can get most of the ingredients here so I will give it a try. Thanks. Have a great week. Diane

    ReplyDelete

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