Spinach And Artichoke Stuffed Chicken Breast Recipe
Recipe By The Spruce Eats
You'll love this spinach and artichoke-stuffed chicken breast served in a delicious creamy lemon sauce for many reasons, but perhaps most of all because a half hour is all you need to cook it. The chicken also makes a super leftover dish, sliced and served with a salad for lunch the next day. If you don't like artichokes, simply replace with another cup of spinach.
4.5
14 Rating -
Rate
Non Vegdiet
27minstotal
15minsPrep
12minsCook
27m.total
15m.Prep
12m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spinach And Artichoke Stuffed Chicken Breast Recipe
- 1/4 cup Baby spinach leaves
- 1 Free range chicken breasts
- 1 ounce Artichoke Hearts
- 1 tablespoon Mascarpone cheese
- 1/4 teaspoon Lemon zest
- 1/4 teaspoon Freshly squeezed lemon juice
- As required Sea salt and freshly ground black pepper
- 1/2 tablespoon Vegetable oil
- 0.13 Juice lemon
- 1 tablespoon Mascarpone cheese
Nutrition
value
value
143
calories per serving
11 g Fat6 g Protein5 g Carbs< 1 g FiberOther
Current Totals
- Fat11g
- Protein6g
- Carbs5g
- Fiber< 1g
MacroNutrients
- Carbs5g
- Protein6g
- Fiber< 1g
Fats
- Fat11g
Vitamins & Minerals
- Calcium163mg
- Iron1mg
- Vitamin A978mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B980mcg
- Vitamin B120mcg
- Vitamin C16mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium41mg
- Manganese< 1mg
- Phosphorus103mg
- Selenium7mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats