How to cook Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts easy

Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts! A quick and easy dinner that is ready in under 45 minutes!

You can cook Mike's Artichoke Spinach & Cheese Stuffed Chicken Breasts with 19 Ingredients and 8 steps. See the following guide!

1. ● For The Meat.
2. 1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized].
3. Dash Granulated Garlic Powder & Granulated Onion Powder.
4. Olive Oil [just enough to coat chicken].
5. 1 Dash Ground Black Pepper & Salt.
6. 2 Sheets Sturdy Cling Wrap.
7. 1 Meat Mallet.
8. as needed Toothpicks.
9. ● For The Filling.
10. 6 oz Artichoke [drained & chopped].
11. 8 oz Philadelphia Cream Cheese [room temp].
12. 2 tbsp Shreaded Parmasean Cheese [room temp].
13. 2 tbsp Sharp Cheddar Cheese [room temp].
14. 2 tbsp Sun Dried Tomatoes [chopped].
15. 1 Cup Fresh Spinach Leaves [chopped].
16. 2 tbsp Fresh Parsley [diced + reserves for garnish].
17. 1 tbsp Fresh Basil Leaves [chopped].
18. 2 tbsp Red Onions [fine minced].
19. 1/2 Cup Italian Bread Crumbs [add more if needed to thicken].

1. Preheat oven to 425°..
2. Rinse, pat dry, butterfly chicken. Butterfly meaning - cut chicken in half without totally seperating it..
3. 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..
4. Coat your chicken with olive oil and add all seasonings..
5. Mix everything together in the ● Filling section..
6. Pile in the filling and wrap your chicken breast tightly. Pin with toothpicks..
7. Bake at 425° for 35 minutes and check for doneness. If bleeding and pink color - bake longer..
8. Remove toothpicks. Serve hot. Enjoy!.