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Marinated Spinach and Artichoke Stuffed Chicken Breast

Ingredients

  • 3.5 to 4 pounds of chicken breast flattened

Marinade

  • 1/3 cup olive oil
  • 2 lemons, zest and juice
  • 1 teaspoon salt
  • 2 sprigs fresh rosemary
  • 5 to 7 sprigs fresh thyme
  • 3 Tablespoons honey
  • 1 clove garlic

Stuffing

  • 6 ounces frozen spinach, thawed
  • 4 ounces cream cheese, softened
  • 1/2 lemon, juiced
  • 2 Tablespoons onion, minced
  • 6 ounce jar of artichokes, chopped
  • 3 Tablespoons red pepper, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Cooking the Chicken and Sauce

  • 2 Tablespoons olive oil
  • 1 1/2 cups chicken stock
  • 1/2 Lemon, juiced
  • Splash heavy cream
  • 6 ounces chopped tomatoes
  • 8 ounces Canned tomato sauce

Instructions

  1. Mix olive oil, lemon zest and juice, salt, rosemary, thyme, honey and garlic in a gallon freezer bag. 

  2. Add chicken and allow to marinate for 2 to 24 hours. 

  3. To make stuffing combine spinach, cream cheese, lemon juice, onion, artichokes, red peppers salt and pepper. 

  4. Remove chicken from marinade and pat dry.

  5. Place about 2 to 3 Tablespoons of filling in each flattened chicken breast and roll up. 

  6. Heat olive oil in large heavy bottomed sauté pan. 

  7. 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. 

  8. Take out of the oven, remove chicken and finish sauce with tomatoes, tomato sauce and a splash of cream. 

  9. Simmer sauce for about 5 minutes and return chicken to pan and serve over potatoes, zoodles or your favorite pasta.