Grilled Spinach & Artichoke Stuffed Chicken
(260cal. 30g protein. 5carbs.) per serving
This will make 4 large stuffed breast. A single serving size is half of a stuffed breast.
4 Large Boneless Skinless Chicken Breast
1/2 Cup cooked (or canned) Shredded Artichoke Hearts
1 Bag of Baby Spinach
8 Medium Garlic Cloves, minced
4 Tablespoons of oil. I use half Avocado and half Grape seed
1/2 Cup Mozzarella Cheese, Shredded
1/2 a lemon, squeezed
1 teaspoon Black Pepper
1/2 teaspoon Sea Salt
Toothpicks or Wooden Skewers
*Start out with mixing 2 tablespoons of oil, 2 minced garlic cloves, 1/4 teaspoon of sea salt, and 1/2 teaspoon of black pepper, and your squeezed lemon half into a small container, mix well, and set aside for now.
*Set a pan that can be covered on to the stove and warm.
*Once warm dd 2 tablespoons of oil and 2 minced garlic cloves
*Once your garlic starts to sweat (about 30-45 sec) add your spinach and cover with a lid.
*Stir once every 30 or so seconds.
*Remove from heat right before the spinach looks finished. It will almost be completely wilted into a green stringy mush, but still have a few leaves left. The residual heat will finish the cooking with out creating a gross bitter taste or stringy texture.
*Allow to sit covered for about 1 minute then remove the lid and allow to cool while you move on to the next step.
*Trim any extra fat or hidden bones from your chicken and then put the breast on it’s side. Hold it firmly where it is thickest and begin to cut a small pocked inside. Go slow with short even strokes and the weight of the chicken will keep you on track. Don’t go too far or you’ll cut through and your goodness will leak out all over the place. Do this with all of your chicken breasts and set aside
*In a medium mixing bowl stir cooked spinach together with everything else. Make SURE that your spinach is cooled down or it will melt your cheese and cause issues.
*Using a spoon or small spatula scoop your mixture into your
*Using tooth picks or skewers do your best to fold the edges of the breast together and if possible slightly overlapping and weave your chosen wooden object into place.
*Rub the outside of the stuffed breasts with the marinade you made earlier and allow to sit for 30 minutes.
*Pop on a medium high grill, covered. You want to create and oven effect.
*Turn once you get the desired marks and the chicken is firm.
*If it is not cooking quickly enough, but the chicken is getting dry or too dark on the outside turn your heat down and drizzle some more oil mixed with lemon onto it.
*Its finished when the internal temp hits 165*F!
*Allow to stand for about 5 minutes before cutting.
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Until next time, be blessed!
The Sedentary Momma