Spinach Artichoke Chicken (Cordon Bleu Style) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I came up with this gem while trying to figure out a way to use up some leftover spinach artichoke dip. My mom says I should enter it into a contest! DH said it was his new favorite meal. The trick to making this a quick easy recipe is to have the butcher pound the meat flat for you :) Ingredients:
2 ounces cream cheese, softened |
5 ounces prepared alfredo sauce |
1/2 cup shredded parmesan cheese (the bottled kind is fine!) |
1/4 cup shredded mozzarella cheese |
1 minced garlic clove |
5 ounces frozen spinach, thawed |
7 ounces artichoke hearts, chopped |
8 boneless skinless chicken breast halves, flattened to 1/4-1/2 inch thick |
1 cup dried breadcrumbs |
8 slices bacon (optional) |
cooking spray |
Directions:
1. For the filling, in a small bowl, mix together cream cheese through artichokes.
2. Cover a dinner plate with some of the dried breadcrumbs and press one side of the chicken only into it.
3. Scoop 1/8 of the filling onto the unbreaded side of the chicken and roll up.
4. If you are using the bacon, wrap a slice of bacon around the chicken and secure the whole thing together with a toothpick (or 2).
5. Spray a very large (or 2 regular) baking dishes with nonstick cooking spray.
6. Place the chicken rolls so they are not touching either each other or the sides of the dish.
7. Bake uncovered at 350 for 40-45 minutes.
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