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Artichoke & Spinach stuffed chicken breasts with cream sauce Recipe

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This recipe for Artichoke & Spinach stuffed chicken breasts with cream sauce is from The Chaplains Wings Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1 - 4oz jar of artichoke hearts
1/2 bunch of fresh washed spinach
1/2 cup of sour cream
1 cup of chicken broth
1/2 cup white wine
1/2 cup of sliced mushrooms
salt/pepper to taste
1 tbsp. cornstarch
1/4 cup of water
Directions:
Directions:
Preheat oven to 350º. Wash and pat dry chicken breasts. Very carefully create a pocket in each of the chicken breasts. Using a food processor, mix together artichokes hearts, spinach and sour cream till almost puree. Mix in salt/pepper to taste. Place mixture in a pastry bag. Pipe into each chicken pocket, pipe enough so each breast fully stuffed. Place in a greased roasting pan and bake till cooking thermometer reads 165º about 30 - 40 mins. Move chicken to another dish, cover to keep warm. Place roasting pan on stove and over low heat, deglaze pan with wine. Add in chicken broth and simmer on low. Mix cornstarch with the water and add to pan to thicken broth for gravy.

Serve with chicken.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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