Spinach and Artichoke Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

By Food Network
1 hour

Grocery List via Instacart Instacart
Details
  • Servings:   4
  • Calories:   626
  • Protein:   67g
  •  
  • Fiber:   4g
  • Sugar:   4g
  • Carb Total:   19g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   30g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
  • Show More
Cuisine
  • mediterranean
Comments
Ingredients
  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1/2 small onion, chopped
  • Half of a 9-ounce box frozen artichokes, thawed, squeezed dry and roughly chopped
  • Half of a 5-ounce container baby spinach (about 3 cups)
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
  • 10 tablespoons Arla Original Cream Cheese Spread
  • Kosher salt and freshly ground black pepper
  • 4 small skin-on, bone-in chicken breasts (2 to 2 1/2 pounds total)
  • 12 ounces small red-skinned potatoes, cut into 1/4-inch-thick half-moons
  • 1/2 cup jarred roasted red bell peppers, drained and rinsed
Instructions

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce serves 4 original recipe by Food Network.

View original preparation instructions

AI Chef 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Powered by Edamam