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Spinach and Artichoke-Stuffed Chicken Breasts

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Spinach and Artichoke-Stuffed Chicken Breasts
  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 4
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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.
Updated Sep 19, 2017

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    Serve chicken with sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    White rice makes a nice accompaniment to this dish.
  • tip 2
    Chicken breasts come in a huge range of sizes. For this recipe, we used chicken breasts that were approximately 6 oz each.

Nutrition

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
% Daily Value*:
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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