Spinach-Artichoke Stuffed Chicken Breast
with mixed greens salad
If you made spinach-artichoke sauce early in the week, this elegant-seeming meal is surprisingly easy to make.
Smarts: Don't worry if your chicken breasts don't look perfect - they'll still taste great. Once you get them into the hot skillet, the seared edges will help them to hold their shape.
- Artichoke hearts - 1 cup
- Baby spinach - 2 oz
- Garlic - 1 clove, peeled
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Vinegar, balsamic - 1 Tbsp
- Lemon juice - 1 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Mixed greens - 6 oz (sub any salad greens)
- Chicken breasts, boneless and skinless - 1 lb, butterflied and flattened
- Parchment paper - for prepping chicken
- Lemon zest - 1 tsp
- Cheese, mozzarella, shredded - 2 oz
- Spinach-Artichoke Sauce (ingredients listed separately) - 1 cup
- Prosciutto, thinly sliced - 6 slices
- Oil, cooking - 1 Tbsp
Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Make sauce (skip if made ahead for Tuesday) - Place artichoke hearts, spinach, garlic, olive oil (portion for sauce), salt, and pepper into a food processor. Pulse until thickened and season to taste with more salt and pepper as needed. (Can be done up to 5 days ahead)
Chicken breasts - Butterfly chicken breasts by slicing chicken breast in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25 cm thick. Sprinkle on lemon zest with some salt and pepper and tenderize with a fork. Scatter cheese on one half of each chicken breast and top with spinach-artichoke sauce. Fold chicken breasts closed and wrap each stuffed chicken breast with 3 slices of prosciutto. Watch this video to see how it's done. (Can be done up to 1 day ahead)
Heat oven to 375F / 191C.
Heat an oven-safe skillet over medium heat. Add cooking oil and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2 to 3 minutes and then transfer to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.
Toss greens in vinaigrette until dressed to your liking.
When chicken breasts are done, transfer to a cutting board and let rest, covered, for 5 minutes.
Slice chicken and serve with salad on the side. Enjoy!
I could have made a 1/2x of the sauce and had plenty.!1 Helpful
Very tasty but too much of a faff. I had terrible trouble wrapping the chicken in prosciutto, it was a huge mess with the artichoke sauce going everywhere. I also find prosciutto too salty, I'm thinking I might try another dried ham next time CS calls for prosciutto.0 Helpful
So good and easy and impressive looking! Loved it!0 Helpful
Good, but very salty.0 Helpful
This was delicious. I had way more filling left than I thought I would, which is not typical for CS! Could've had another pizza :)0 Helpful
Didn't need as much of the sauce but liked the suggestion for pasta leftover pesto with a little walnut blended in. These were surprisingly easy and really tasty.0 Helpful
Amazing!! Needed to cook the chicken little longer but amazing results0 Helpful