Stuffed Chicken Breasts
Look at that, I am suddenly inspired to cook again and feel creative! Maybe all it took was allowing myself some space and grace to follow what I’m feeling passionate about in the time. One thing I’m feeling extremely passionate about right now: artichokes. I don’t know where the hell I’ve been for the past 28 years of my life, but I am suddenly incorporating them into my cooking and I am falling more and more in love with them each time. Last week when we were enjoying our one pan salmon & veggies dish that included artichokes I had a recipe idea suddenly come to me (I mean it, within seconds). Yes, it was this one!
In my mind I began combining ingredients alongside artichokes that I know I love and that I think would fit the flavor profile. Before we knew it, this creation came to mind. Stuffed chicken breasts filled with spinach, olives, roasted red peppers, artichokes, and mozzarella cheese. Does it get any better!?
This is a perfect dish for a family dinner or dinner party as it seems way fancier than it actually is. Feel free to pair with a side dish of your choosing. Personally, I think it pairs well with a simple delicious salad, which is what we enjoyed it with. Can’t wait to see what you all pair it with!
To make, you simply chop up the filling ingredients (olives, artichokes, and peppers) and set up a mini filling station with those ingredients, the mozzarella cheese, and the spinach. Next up, butterfly the chicken breasts so that they are still attached alongside one side but can be opened almost as if to mimic a hot dog bun. Fill these with a mini handful of spinach, the chopped ingredients, and a small handful of mozzarella cheese. Close all of the chicken breasts and place them alongside one and another in a baking dish. Season with the avocado oil, salt, pepper, and cumin, and top with any remaining filling ingredients. Place in the oven at 425 for around 30 minutes and BAM they’re ready to devour!
Stuffed Chicken Breasts
Ingredients:
- Boneless & skinless chicken breasts (4)
- Artichoke hearts (1 cup)
- Roasted red peppers (1 cup)
- Pitted Kalamata olives (1 cup)
- Spinach (2 cups)
- Mozzarella cheese (1 cup shredded)
- Avocado oil (1 tablespoon)
- Salt (2 teaspoons)
- Pepper (2 teaspoons)
- Cumin (1 teaspoon)
Instructions:
- Chop the artichoke hearts, roasted red peppers, and olives into small pieces, combine, and set aside
- Butterfly the chicken breasts
- Lay the chicken breasts out flat and place a small handful of spinach on one interior side of each
- On top of the spinach, add some of the artichoke / roasted red pepper / olive mixture
- Add a small handful of mozzarella cheese on top of that mixture
- Close the chicken breasts so that the ingredients are stuffed inside and place them in a baking dish
- Season the tops of the chicken breasts with the salt, pepper, and cumin and avocado oil
- Place any remaining spinach, artichoke, roasted red peppers, olives, and mozzarella cheese on top of the chicken breasts
- Place the baking dish in the oven at 425 degrees for 30 minutes, or until the chicken reaches 165 degrees
- Remove from the oven and enjoy!
- Gluten Free
- Soy Free
- Nut Free
- Paleo (remove the cheese)
- Whole30 (remove the cheese)
- Dairy Free (remove the cheese)