Chicken can be found on the dinner table in many American homes on any given night. It can be easy to get into a chicken rut, making it the same way each time. It is just as easy to change it up however – marinate it, stuff it, roast it, brine it, fry it or cook it in the Instant Pot.
This recipe was developed because I was craving spinach and artichoke dip and had some chicken breasts to use. I decided to channel some of my stress and pound the chicken breasts flat with a meat mallet (you can also use a rolling pin) and stuff it with a version of my spinach and artichoke dip.
After going through a phase of brining chicken for the last couple of years, I decided to change it up. This marinade made the chicken so flavorful! It was even better the next day! This recipe made enough for 2 dinners for a family of 5 and plus a couple of leftover lunches during the week.
Marinated Spinach and Artichoke Stuffed Chicken Breast
3.5 to 4 pounds of chicken breast, flattened
1/3 cup olive oil
Zest and juice of 2 lemons
1 teaspoon of salt
2 sprigs of rosemary
5 to 7 sprigs thyme
3 Tablespoons of honey
1 clove of garlic
About 6 ounces of frozen spinach, thawed
4 ounces of cream cheese, softened
Juice of ½ a lemon
¼ onion, minced (about 2 Tablespoons)
1 – 6 ounce jar of artichokes, chopped
3 Tablespoons of chopped red pepper
1 teaspoon of salt
¼ teaspoon of pepper
Cooking Chicken and sauce:
2 Tablespoons of olive oil
1 ½ cups chicken stock
Juice of ½ lemon
Splash of heavy cream
About 6 ounces of chopped tomatoes
1 – 8 ounce can of tomato sauce
Mix olive oil, lemon zest and juice, salt, rosemary, thyme, honey and garlic in a gallon freezer bag. Add chicken and allow to marinate for 2 to 24 hours. To make stuffing combine spinach, cream cheese, lemon juice, onion, artichokes, red peppers salt and pepper. Remove chicken from marinade and pat dry. Place about 2 to 3 Tablespoons of filling in each flattened chicken breast and roll up. Heat olive oil in large heavy bottomed sauté pan. Sear the stuffed chicken on each side and then add chicken stock and lemon juice to the pan, cover and cook for 20 minutes in a 400 degree oven. Take out of the oven, remove chicken and finish sauce with tomatoes, tomato sauce and a splash of cream. Simmer sauce for about 5 minutes and return chicken to pan and serve over potatoes, zoodles or your favorite pasta.
What are your favorite chicken dishes? Here are some of my other favorites: One Pan Roast Chicken with Tomato Sauce, Spatchcocked Herb Roasted Chicken, Honey Lemon Roasted Chicken Thighs, Apricot Wings and Chicken Noodle Soup.