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Every person enjoys the idea of sitting down to a scrumptious home-cooked meal, however with today's active schedules, it can be more challenging than ever before to find the moment to put one together. Thankfully, assistance is available, the Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts recipe and guidance in this article will aid you created well balanced meals for your family in a surprisingly, short time.

Prepare ● For The Meat.
You need to prepare EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized].
Use Granulated Garlic Powder & Granulated Onion Powder.
You need Olive Oil [just enough to coat chicken].
Prepare Ground Black Pepper & Salt.
Use Sturdy Cling Wrap.
You need to prepare Meat Mallet.
You need Toothpicks.
You need to prepare ● For The Filling.
Provide Artichoke [drained & chopped].
You need Philadelphia Cream Cheese [room temp].
Use Shreaded Parmasean Cheese [room temp].
Prepare Sharp Cheddar Cheese [room temp].
Provide Sun Dried Tomatoes [chopped].
You need to prepare Fresh Spinach Leaves [chopped].
Prepare Fresh Parsley [diced + reserves for garnish].
Prepare Fresh Basil Leaves [chopped].
You need to prepare Red Onions [fine minced].
Prepare Italian Bread Crumbs [add more if needed to thicken].

Preheat oven to 425°..
Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it..
Beat chicken breast in between 2 thick pieces of sturdy plastic sheets with a mallet as much as you can without tearing your meat apart..
Coat your chicken with olive oil and add all seasonings..
Mix everything together in the ● Filling section..
Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks..
Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer..
Remove toothpicks. Serve hot. Enjoy!.

Now that you have read Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts recipe, it is the moment for you to head to the cooking area and also prepare some wonderful food! Remember, cooking is not a skill that can be 100 percent right at first. Practice is needed for you to grasp the art of cooking.

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