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Ingredients
-
1
tablespoon olive oil
-
1
package (5 oz) baby spinach leaves
-
1
package (8 oz) cream cheese, softened
-
1/4
cup grated Parmesan cheese
-
2
cloves garlic, finely chopped
-
1
jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
-
1/2
cup shredded mozzarella cheese (2 oz)
-
4
boneless skinless chicken breasts (about 1 1/2 lb total)
-
3/4
teaspoon salt
-
1/2
teaspoon pepper
-
1/3
cup Gold Medal™ all-purpose flour
-
2
eggs
-
1 1/4
cups Progresso™ plain panko crispy bread crumbs
-
1/4
cup vegetable oil
-
3/4
cup Progresso™ chicken broth (from 32-oz carton)
-
1
tablespoon lemon juice
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Make With
Gold Medal Flour
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-
Heat oven to 400°F.
-
In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
-
In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
-
Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
-
In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
-
In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
-
In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
-
Serve chicken with sauce.
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900
Calories
56g
Total Fat
57g
Protein
42g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 900
- Calories from Fat
- 500
- Total Fat
- 56g
- 86%
- Saturated Fat
- 20g
- 100%
- Trans Fat
- 1g
- Cholesterol
- 275mg
- 92%
- Sodium
- 1420mg
- 59%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 57g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Spinach and Artichoke-Stuffed Chicken Breasts","introduction":"Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/pLWcqEniFk2tEfbc099Pqg_webp_base.webp?v=98d7e10d\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/pLWcqEniFk2tEfbc099Pqg_webp_base.webp?v=98d7e10d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/pLWcqEniFk2tEfbc099Pqg_webp_base.webp?v=98d7e10d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Spinach and Artichoke-Stuffed Chicken Breasts"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Sep 19, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"tablespoon olive oil"},{"quantity":"1","description":"package (5 oz) baby spinach leaves "},{"quantity":"1","description":"package (8 oz) cream cheese, softened"},{"quantity":"1/4","description":"cup grated Parmesan cheese"},{"quantity":"2","description":"cloves garlic, finely chopped"},{"quantity":"1","description":"jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped "},{"quantity":"1/2","description":"cup shredded mozzarella cheese (2 oz)"},{"quantity":"4","description":"boneless skinless chicken breasts (about 1 1/2 lb total)"},{"quantity":"3/4","description":"teaspoon salt"},{"quantity":"1/2","description":"teaspoon pepper"},{"quantity":"1/3","description":"cup Gold Medal™ all-purpose flour"},{"quantity":"2","description":"eggs"},{"quantity":"1 1/4","description":"cups Progresso™ plain panko crispy bread crumbs"},{"quantity":"1/4","description":"cup vegetable oil"},{"quantity":"3/4","description":"cup Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"1","description":"tablespoon lemon juice"}]}],"steps":[{"description":"Heat oven to 400°F."},{"description":"In 12-inch skillet, heat olive oil over medium heat. 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