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.
Yum!
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!
[sp_recipe]
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!
These look amazing! Where do you find the FF cream cheese? They seem to have stopped carrying it most places around here.
Oh no! I found it at Walmart 😀 Reduced fat would be fine too – maybe add an extra point?
This looks like another winner up to and including the side additions! There’s a lovely root vegetable purée that I think I will make with this one.
That sounds so good!!
Your chicken AND the turnovers both look amazing!
Thanks! My friend Tina made the turnovers for cooking club – she just posted her recipe so I linked it – even at room temperature they were divine!
I’m giddy with delighted at these two recipes. I was watching your story this weekend and my husband spied this chicken roll up and his eyes glazed over. He said “may we have those soon?” I think my family will like turnovers too as long as they don’t know ahead of time what is in them. I like that rule of thumb for the gravy. I have never paid any attention to measurements when I’ve made it so next time I will have to measure out everything and see.
Those turnovers are on the top of my to make list – I thought I’d make them for Thanksgiving, but turns out my picky family doesn’t like butternut squash, mushrooms OR goat cheese – well, my Mom likes goat cheese, but no one else. I’ll just have to make a batch for myself 😀
Hope you had a great weekend!