These artichoke spinach dip stuffed chicken breasts were my contribution to Cooking Club last week. This didn’t turn out anyway near how I imagined it would in my head, but I was very happy with the results. I did think it needed to be a bit more spicy, so I am adding that to the recipe below, but everyone at Cooking Club loved it – #winning!
The best part? Each stuffed chicken portion is only ONE SMART POINT. Yes, I am yelling that because that’s amazeballs. And this can be completely made ahead of time to make on a busy weeknight. You’re welcome.
I bought pre-portioned chicken breasts from Walmart – each piece was 5-6 ounces. I used a heaping tablespoon of the artichoke spinach dip on each piece of chicken. For the record, you’ll still probably have filling leftover.
Then I used toothpicks to hold it together. I cooked the “pretty” side down first (the untoothpick side) and then finished it on the toothpick side to seal.
Have you ever made your own homemade gravy? Just remember this rule of thumb: 2 x 2 x 2 = two tablespoons butter, two tablespoons flour and two cups broth – this time since I was making chicken, I used chicken broth. You can make this up to a week ahead and store it in a mason jar in the fridge.
At home I plated this with 1/2 cup mashed potatoes and salt and vinegar spinach.
My secret weapon in the filling is two tablespoons of this Alouette brand spreadable garlic and herb cheese – holy yum!
Another one of the recipes from Cooking Club that is on the top of my list of things to make – is these butternut squash turnovers – this was one of the appetizers it was spectacular. It has all my favorite things: butternut squash, shiitake mushrooms and goat cheese – swoon! She told me that these can be made a head of time, then frozen made, defrosted, brushed with an egg wash and bake. Thanks Tina for this amazing recipe! You can find the recipe here.
How was your weekend? I was both lazy and productive – the best of both worlds. Happy Monday – make it a great day!