Stuffed chicken breast with spinach and artichokes in roasted pepper sauce

Votes: 0

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 622, total fat 29 G., saturated fats 10 G., proteins 66 G., carbohydrates 21 G., fiber 4 G., cholesterol 240 mg, sodium 1059 mg, sugar 3 G.

In this chicken dish, cream cheese serves two purposes: it provides a creamy base for the spinach and artichoke filling and also forms the base for the roasted pepper sauce. Stuff the chicken breast with the filling, bake, and serve in a pool of sauce. Serve with baked red potatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 clove garlic, chopped
Half a small onion, chopped
120g frozen artichokes, thawed, squeezed out and coarsely chopped
70 g small spinach (about 3 cups)
1 tbsp mayonnaise
1/4 tsp lemon zest + 1 tbsp lemon juice
10 tbsp cream cheese spread
4 small chicken breasts with bone and skin (about 2 kg total)
350 g small red potatoes, cut into half-moon pieces 0.5 cm thick.
1/2 cup canned roasted sweet peppers, rinsed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, red potatoes, spinach, lemon zest, sweet pepper, Artichokes, cream cheese

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a very large oven-safe nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and onion and cook, stirring, until the onion is softened and slightly darkened, about 3 minutes. Add the artichokes and cook until heated through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the vegetables to a medium bowl and let cool completely. Wipe out the skillet and set aside.

Once the vegetable mixture has cooled, add the mayonnaise, lemon zest, and 7 tablespoons of cream cheese spread and stir. Season with salt and pepper to taste.
Insert a thin knife into the thickest part of each chicken breast and cut to create a 7cm-long pocket. Fill each pocket with a quarter of the vegetable mixture. Season the chicken with salt and black pepper.
Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the chicken breasts, skin side down, and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, season with salt and pepper, and cook, stirring, for about 2 minutes. Turn off the heat, return the chicken to the skillet, skin side up, and transfer to the oven. Bake, stirring the potatoes once, until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C), 25 to 30 minutes.
Meanwhile, combine the roasted peppers, lemon juice, and the remaining 3 tablespoons cream cheese in a food processor or blender and blend until smooth. Season with salt and pepper to taste.
Divide the red pepper sauce among 4 plates. Top with chicken breast and some potatoes.

Categories:

recipe / Calorie content of prepared meals / Easy Chicken Recipes / Stuffed dishes / Oven / Food processor / Summer dishes / Dinner / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes