This recipe is stuffed full of scrumptious flavour – literally and figuratively, Chef! A tantalising medley of cottage cheese, spinach, artichokes, cheese & chilli flakes becomes the stuffing for oven-roasted chicken breast. Drizzled with a red pesto sauce and sided with a beetroot and sun-dried tomato salad.
Spinach & Artichoke Stuffed Chicken
Spinach & Artichoke Stuffed Chicken
with red pepper pesto & roasted beetroot
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Artichoke Quarters
- Beetroot
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Grated Mozzarella Cheese
- Low Fat Cottage Cheese
- NOMU Italian Rub
- Pesto Princess Red Pepper Pesto
- Salad Leaves
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Cooking Spray
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Toothpicks (optional)
- Cling Wrap
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the Spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH Chicken
Pat the Chicken breast/s 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 the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 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 sun-dried tomatoes into a salad bowl and toss with the salad leaves. 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 salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the Spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH Chicken
Pat the Chicken breast/s 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 the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 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 sun-dried tomatoes into a salad bowl and toss with the salad leaves. 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 salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the Spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), 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 the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 20-25 minutes. Alternatively, air fry the chicken at 200°C for 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 sun-dried tomatoes into a salad bowl and toss with the salad leaves. 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 salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the Spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), 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 the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 20-25 minutes. Alternatively, air fry the chicken at 200°C for 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 sun-dried tomatoes into a salad bowl and toss with the salad leaves. 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 salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
Frequently Asked Questions
What is the preparation time for Spinach & Artichoke Stuffed Chicken?
The preparation time for Spinach & Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot is between 30 and 45 minutes.
What is the total time required to make Spinach & Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot?
The total time required to make Spinach & Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot is between 45 and 60 minutes.
How many servings does Spinach & Artichoke Stuffed Chicken provide?
4 servings
What are the main ingredients in Spinach & Artichoke Stuffed Chicken?
Artichoke Quarters, Beetroot, Chicken, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Grated Mozzarella Cheese, Low Fat Cottage Cheese, NOMU Italian Rub, Pesto Princess Red Pepper Pesto, Salad Leaves, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Spinach & Artichoke Stuffed Chicken?
Calories: 498, Carbs: 29 grams, Fat: grams, Protein: 52.7 grams, Sugar: 12 grams, Salt: 1257 grams
How do I prepare Spinach & Artichoke Stuffed Chicken?
PESTO DRIZZLE: In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside. GREEN SALAD: Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside. START THE STUFFING: In a bowl, combine the cottage cheese, the spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside. INTO THE OVEN: Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving. READY THE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). DELISH CHICKEN: Pat the chicken breast/s 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 the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7 GRAB THE PLATES!: Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the 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?
Artichoke Quarters, Beetroot, Chicken, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Grated Mozzarella Cheese, Low Fat Cottage Cheese, NOMU Italian Rub, Pesto Princess Red Pepper Pesto, Salad Leaves, Spinach, Sun-Dried Tomatoes
How many calories does Spinach & Artichoke Stuffed Chicken have?
498 calories
How much fat content does Spinach & Artichoke Stuffed Chicken have?
grams
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