Spinach-Artichoke Stuffed Chicken with Farmer Cheese
Ingredients
- 1 lb. Chicken Breasts, about 2-3 chicken breasts
- 1 tbsp. Dried Italian Seasoning/Herbs
- 1/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1 tbsp. Extra Virgin Olive Oil
For the Spinach-Artichoke Stuffing:
- 1/3 - 1/2 cup Frozen Spinach, thawed, 2 oz
- 1/2 cup Lifeway Farmer Cheese, 4 oz, lightly strained to remove excess liquids
- 1/4 cup Artichoke Hearts, finely chopped
- 1/3 cup Parmesan, grated, or Shredded Mozzarella Cheese
- 2 Garlic Cloves, finely minced
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Sea Salt
Instructions
- Preheat oven to 350F.
- In a medium-sized bowl, mix together the thawed spinach, farmer cheese, chopped artichoke hearts, parmesan, minced garlic, red pepper flakes, and salt.
- Make a slit in each chicken breasts 3/4th of the way into the center, so that it will still fold over the stuffing. Season with the Italian dried herbs, sea salt, and black pepper.
- (Optional) Lightly pound the chicken.
- Evenly distribute and stuff the inside of the chicken breasts with the stuffing. Fold over the top of the chicken, the press down to set in place.
- Heat up the olive oil in a large cast iron skillet over medium high heat.
- Add the chicken to sear on both sides for 3-4 minutes, or until crispy and golden brown.
- Transfer the oven-safe skillet into the preheated oven to bake for 25-35 minutes, depending on the thickness of the chicken breasts. It is fully cooked when chicken internal temperature reaches 165F. Let rest for 5-6 minutes, then enjoy warm!
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