The last time I made Spinach & Artichoke Stuffed Portobello Mushrooms, I had some of the filling left over because it was just my husband and I. I couldn't let that yummy filling go to waste so I decided to stuff some chicken breasts I had...they turned out SO delicious! They looked like stuffed pita's, but the "pita" was chicken!
From now on, I plan to make both of these dishes in the same week.... it made it so easy to prepare the filling once and get two amazing meals out of it! (The recipe for the mushrooms stuffs 4-5 portobello's. I made 3 of them and had enough left over to stuff these 2 large chicken breasts very full...adjust for how many people you're feeding)
Here's how to prepare the filling: (same filling as the Stuffed Portobello's, minus the mayo)
- 1 16oz package frozen spinach, thawed and drained (I found organic at Sprouts!)
- 2 cans of quartered artichoke hearts, drained and roughly chopped
- course sea salt and freshly ground black pepper, to taste
- 1 cup roasted and unsalted cashews
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- about 1 Tbsp homemade mayonnaise
- Preheat oven to 350 degrees.
- Combine the spinach and artichokes along with a sprinkle of sea salt in a large saucepan and set over medium heat to heat through.
- Place the cashews in a food processor and grind until they have broken down into a texture similar to a coarse meal. Then add the olive oil, garlic and onion powders, basil, cayenne pepper, and salt and pepper and puree until smooth.
- Add the cashew mixture to the saucepan with the spinach mixture and mix well. Reduce the heat to low and heat briefly to warm through.
- Slice large chicken breasts lengthwise in half, not cutting all the way through...to create a "pocket". Mix the mayonnaise into the filling. Stuff the chicken breasts with the filling.
- Place the stuffed chicken breasts in a baking dish. Drizzle the top with a little olive oil. Sprinkle with almond flour, this will create a little crunch.
- Bake for about 30 minutes, or until crust is golden and chicken is done.
This was a delicious meal that my husband loved. He loves dipping sauce, so I mixed up a little homemade mayo with sriracha to give him a little spicy kick! These were HUGE stuffed chicken breasts and with all the veggies inside....I served these all on their own! Enjoy!