Spinach and ArBchoke Stuffed Chicken
Serves 8
Ingredients
1 tablespoon extra-‐virgin olive oil
6-‐ounces baby spinach, cleaned and drained
Sea salt and freshly ground pepper
1 cup canned ar.choke heart, drained and chopped
8-‐ ounces cream cheese
1 cup mozzarella cheese, shredded
1 teaspoon granulated garlic powder
4 boneless, skinless chicken breasts
1 cup all-‐purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
Oil for spraying
InstrucBons
1. Preheat large skillet, add oil, and when heated add spinach. Season with salt
and pepper, and cook un.l wilted, s.rring oIen. Remove from heat.
2. In a medium bowl, combine the cooked spinach, ar.choke hearts. Cream
cheese, mozzarella and garlic powder, mix well.
3. Take each chicken breast half and cut a slit in each to form a pocket. Stuff each
breast with spinach mixture and press the edges closed,
4. Place the flour, eggs, and panko in three separate bowls.
5. Take one piece of chicken, roll it in flour, shaking off excess, dip floured
chicken in egg and dredge in panko, making sure all sides are coated
evenly; Repeat with remaining pieces.
6. Spray each piece of chicken with oil, and place chicken into air fryer 2 breasts
at a .me;
7. Set .mer for 15 minutes and temperature for 350 degrees.
8. When cooking is complete, open air fryer, turn chicken and spray again; Cook
10 minutes longer.
9. Repeat with the remaining chicken breasts.
10. Serve warm.
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