Spinach Artichoke and Mushroom Stuffed Chicken
I love when I finally choose a photo out of the billion photos I take, and then my computer tells me to plug in or it will turn off. I just spent all that time…and its dark…and I’m cranky. I do not want to find a power source! It has been one of those days….I have a headache and the kids are driving me crazy. I miss my husband a lot…but he will be home in just a few days. I can’t wait…it has been a very long year. Today…somehow…I managed to make dinner…and of course…when mushrooms are involved my son throws a fit. He actually scraped out all the filling, had my mom pick out the mushrooms, then put it back in. He is one spoiled kid at nana and grandpas house.
Speaking of my son…he just turned 10 on Sunday. I feel old now. We celebrated his birthday for 3 days straight between family and friends…it has been a hectic weekend to say the least. On to Easter! haha…wow. We are moving SO soon, I feel like there is no time to do things, but I will manage and still try to post what I can in the mean time. I am so looking forward to being able to cook in my own kitchen with my new cookware!! I have kept it in the box since I got it just waiting for move day!
Anyway…I had surgery a few weeks ago and took a pain pill, then couldn’t sleep, and somehow I created a ton of different recipes that I thought sounded good at the time. This would be one of them. I hope you like it!
5 boneless skinless chicken breasts
1 bunch spinach leaves, chopped
1- 8oz. box of mushrooms, sliced thin
1 cup artichoke hearts, chopped
1 cup mozzarella cheese
1/4 cup Parmesan cheese
salt and pepper
1/2 Tbsp cumin
1 tsp cayenne pepper
1 1/2 cups white wine
Preheat your oven to 350 degrees.
Heat a large pan over medium heat and add your spinach leaves then cover with a lid. I did not put oil or butter in the pan. After I washed the spinach, there was a little water on them which helped them steam up.
While that is starting to cook down, chop up your mushrooms and artichoke hearts, then add those to the same pan. Cook the mixture until the mushrooms are sauteed and the spinach is wilted.
Drain the mixture to get out any excess water, then place in a bowl. Add your Parmesan and mozzarella to the bowl with a little salt and pepper. Set aside.
Clean your chicken breast, and place on a cutting board with a piece of plastic wrap on top. Pound your chicken until it is about 1/4″ thick. (This is my favorite part…helps get out frustration lol).
Once your chicken is thin, place about 2 large spoonfuls of the spinach mixture on one side. Fold the chicken breast in half, and bring the bottom edges upwards and secure with a toothpick. I used 3 toothpicks in mine….one on each side and one in the front. Repeat this for each chicken breast.
Place the chicken in a baking dish, and pour the wine in the bottom of the pan. Season your chicken on the outside with a little salt, pepper, the cumin and cayenne pepper. (If you do not like spicy just leave the cayenne out).
Cover the dish with foil, and bake for approximately 25 minutes. Remove the foil and continue to cook another 10 minutes until the chicken gets slightly golden on top. In the last 10 minutes, spoon a little of the wine on top of the chicken from the bottom of the pan. This helps your chicken stay moist, I did it 3 times, and again after I took the chicken out of the oven.
I served mine along side roasted veggies.
Recipe makes 5 servings
Each serving has 2.6 carbs and 338 calories