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The ingredients needed to prepare Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- Take ● For The Meat
- Take EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
- You need Granulated Garlic Powder & Granulated Onion Powder
- Provide Olive Oil [just enough to coat chicken]
- Take Ground Black Pepper & Salt
- Prepare Sturdy Cling Wrap
- Prepare Meat Mallet
- Take Toothpicks
- Get ● For The Filling
- Provide Artichoke [drained & chopped]
- Get Philadelphia Cream Cheese [room temp]
- You need Shreaded Parmasean Cheese [room temp]
- You need Sharp Cheddar Cheese [room temp]
- Use Sun Dried Tomatoes [chopped]
- Prepare Fresh Spinach Leaves [chopped]
- Take Fresh Parsley [diced + reserves for garnish]
- Take Fresh Basil Leaves [chopped]
- Get Red Onions [fine minced]
- Provide Italian Bread Crumbs [add more if needed to thicken]
Instructions to make Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts:
- Preheat oven to 425°.
- Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it.
- Beat chicken breast in between 2 thick pieces of sturdy plastic sheets with a mallet as much as you can without tearing your meat apart.
- Coat your chicken with olive oil and add all seasonings.
- Mix everything together in the ● Filling section.
- Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks.
- Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer.
- Remove toothpicks. Serve hot. Enjoy!
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