What are the main ingredients in Spinach & Artichoke Stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Toothpicks, Cling Wrap, Paper Towel

What is the nutritional information of Spinach & Artichoke Stuffed Chicken?

Calories: 472, Carbs: 22 grams, Fat: grams, Protein: 53.9 grams, Sugar: 7.7 grams, Salt: 924 grams

How do I prepare Spinach & Artichoke Stuffed Chicken?

READY THE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). DELISH CHICKEN: Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread some spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Repeat with the remaining breasts. PESTO DRIZZLE: In a small bowl, mix ½ the red pesto with water in 5ml increments until drizzling consistency. Set aside. INTO THE OVEN: Place the stuffed chicken on a separate roasting tray. Coat the outside with a drizzle of oil and seasoning. Roast in the oven until cooked through, 15-20 minutes. Remove the toothpicks and discard before serving. START THE STUFFING: In a bowl, combine the cottage cheese, ½ the shredded spinach, the quartered artichokes, the grated cheese, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Set aside. GREEN SALAD: Once the beetroot is done, toss through the remaining pesto and set aside. Place the cucumber half-moons into a salad bowl and toss with the remaining spinach, a drizzle of olive oil, and seasoning. Set aside. GRAB THE PLATES!: Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the cucumber salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.

What should be prepared from my kitchen to make Spinach & Artichoke Stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Toothpicks, Cling Wrap, Paper Towel

Spinach & Artichoke Stuffed Chicken

Name: Spinach & Artichoke Stuffed Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Toothpicks; Cling Wrap; Paper Towel

Melted mozzarella, cream cheese, spinach & artichokes form a delicious centre in these stuffed chicken breasts, which are oven-roasted until golden. Complemented perfectly by roasted pesto-tossed beetroot, and a crunchy spinach & cucumber salad.

Spinach & Artichoke Stuffed Chicken

with red pepper pesto & roasted beetroot

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Artichoke Hearts
Beetroot
Chicken
Cucumber
Dried Chilli Flakes
Free-range Chicken Breast
Free-range Chicken Breasts
Grated Mozzarella Cheese
Low Fat Cottage Cheese
Pesto Princess Red Pepper Pesto
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Toothpicks
Cling Wrap
Paper Towel

Photo of Spinach & Artichoke Stuffed Chicken

Serves 1

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, ½ the shredded spinach, the quartered artichokes, the grated cheese, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread some spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed.
PESTO DRIZZLE
In a small bowl, mix ½ the red pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate roasting tray. Coat the outside with a drizzle of oil and seasoning. Roast in the oven until cooked through, 15-20 minutes. Remove the toothpicks and discard before serving.
GREEN SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the cucumber half-moons into a salad bowl and toss with the remaining spinach, a drizzle of olive oil, and seasoning. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the cucumber salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.

Beetroot - 200g
Low Fat Cottage Cheese - 40ml
Spinach - 40g
Artichoke Hearts - 40g
Grated Mozzarella Cheese - 30g
Dried Chilli Flakes - 5ml
Free-range Chicken Breast - 1
Pesto Princess Red Pepper Pesto - 20ml
Cucumber - 50g

Download the Recipe

Serves 2

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, ½ the shredded spinach, the quartered artichokes, the grated cheese, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread some spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate roasting tray. Coat the outside with a drizzle of oil and seasoning. Roast in the oven until cooked through, 15-20 minutes. Remove the toothpicks and discard before serving.
GREEN SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the cucumber half-moons into a salad bowl and toss with the remaining spinach, a drizzle of olive oil, and seasoning. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the cucumber salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.

Beetroot - 400g
Low Fat Cottage Cheese - 80ml
Spinach - 80g
Artichoke Hearts - 80g
Grated Mozzarella Cheese - 60g
Dried Chilli Flakes - 10ml
Free-range Chicken Breasts - 2
Pesto Princess Red Pepper Pesto - 40ml
Cucumber - 100g

Download the Recipe

Serves 3

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, ½ the shredded spinach, the quartered artichokes, the grated cheese, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread some spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate roasting tray. Coat the outside with a drizzle of oil and seasoning. Roast in the oven until cooked through, 15-20 minutes. Remove the toothpicks and discard before serving.
GREEN SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the cucumber half-moons into a salad bowl and toss with the remaining spinach, a drizzle of olive oil, and seasoning. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the cucumber salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.

Beetroot - 600g
Low Fat Cottage Cheese - 125ml
Spinach - 120g
Artichoke Hearts - 120g
Grated Mozzarella Cheese - 90g
Dried Chilli Flakes - 15ml
Free-range Chicken Breasts - 3
Pesto Princess Red Pepper Pesto - 60ml
Cucumber - 150g

Download the Recipe

Serves 4

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, ½ the shredded spinach, the quartered artichokes, the grated cheese, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread some spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate roasting tray. Coat the outside with a drizzle of oil and seasoning. Roast in the oven until cooked through, 15-20 minutes. Remove the toothpicks and discard before serving.
GREEN SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the cucumber half-moons into a salad bowl and toss with the remaining spinach, a drizzle of olive oil, and seasoning. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the cucumber salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.