Spinach & Artichoke-Stuffed Seared Chicken
Prep: 20 minutes • Cook: 20 minutes
Makes: 4 (1 chicken breast, 2 tablespoons sauce) servings
1/2(8-ounce) package Weis Quality Neufchâtel Cheese, softened
1/4cup Weis Signature Collection Quartered Artichoke Hearts, drained and chopped
1/8teaspoon crushed red pepper
4 Weis Naturals Skinless, Boneless Chicken Breasts (about 5 ounces each)
1/4teaspoon kosher salt
1/4teaspoon Weis Quality Ground Black Pepper
2 tablespoons Weis Quality Unsalted Butter, divided
2 garlic cloves, minced
1/2cup unsalted chicken stock
1/4cup fresh lemon juice
Chopped fresh chives for garnish (optional)
1.In medium bowl, stir spinach, cheese, artichokes and crushed red pepper. Makes about 1 cup.
2.With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/2 inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to 1/4-inch thick; remove plastic wrap. Leaving 1/2-inch border, spread spinach mixture over bottom halves of chicken breasts; roll chicken around filling to enclose and secure with toothpicks. Sprinkle chicken with salt and pepper.
3.In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add chicken; cook 14 minutes or until outside is golden brown and internal temperature of chicken and filling reaches 165°, turning once. Transfer chicken to plate; cover to keep warm.
4.In same skillet, melt remaining 1 tablespoon butter over medium heat. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add stock and lemon juice; increase heat to medium-high and cook 4 minutes or until liquid is reduced by half, stirring occasionally. Makes about 1/3 cup.
5.Serve chicken drizzled with sauce and sprinkled with chives, if desired.
Approximate nutritional values per serving:
301 Calories, 16g Fat (8g Saturated), 115mg Cholesterol, 408mg Sodium,
6g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 34g Protein