spinach and artichoke stuffed chicken breast, spring onion // parsley // and black pepper powder cream sauce
This is one of my Momma’s favorite dishes and it’s super easy to make.
Ingredients (for 6):
- 3 large chicken breasts, or 6 small chicken breasts
- 2 cloves chopped garlic
- 1 block cream cheese
- 1 block chopped frozen spinach, defrosted, drained thoroughly
- 1 small jar artichokes (350 grams, about 2 cups), strained and roughly chopped
- 1/2 tsp black pepper powder
- 1 T sea salt powder
- 3 T olive oil
- 6 toothpicks
- 3 T flour
- 2 large spring onions, chopped, both green and white parts
- 1/4 cup chopped parsley
- 1 cup heavy cream
The How To:
- A few hours prior to dinner, strain the jar of artichokes in a strainer over the sink so that they have some time to dry out.
- Preheat the oven to 420 degrees.
- Prepare the chicken breasts by slicing them in half widthwise, so you have two identical but thinner breasts. Do this with all chicken breasts. Using the flat side of a meat mallet, pound the chicken breast until it’s nearly 1.5 its original size, and much thinner and bendy.
- Season with salt and pepper.
- In a medium bowl, add the drained spinach, strained and chopped artichokes, chopped garlic, and block of cream cheese. Mix. Season with 1/4 tsp black pepper powder and 1/2 T sea salt flakes.
- Lay the chicken breasts out, seasoned side up, and add about 1/8 cup of the mix to the center. I use my hands and shape the mix first so it looks like an elongated egg. Place the mix at the top of the chicken breast, and roll the chicken around it, sealing it with a toothpick.
- Put a cast oil pan on medium high heat, and add the olive oil. Add the sealed chicken breasts to the pan, and sear on all sides, for about 1 1/2 minutes each side. Place in the oven to finish cooking, about 10 minutes or until the chicken reaches 160 degrees. Don’t worry, we’ll finish cooking it in the sauce.
- To make the sauce, remove the pan from the oven, and remove the chicken to a plate and let it sit. Using a whisk, gently work the bits in the cast iron pan so that they can join your sauce. Sprinkle 3 tablespoons of flour over the bottom of a pan and allow it to sit for about 30 seconds. Work together with a whisk. Once mixed and a little clumpy, add about 1 cup of water and mix again. Let cook about 5 minutes to thicken. You can add the juices that have drained off of the chicken breasts and into the plate now.
- Add the onion, parsley, and cream. Season with remaining salt and pepper. Add the chicken breasts back to the pan, and cook only about 1 minute. You only want them warmed, don’t over cook!
- If your family is like mine and takes forever to come to the table, remove the breasts from the sauce and place on a plate, saving the sauce for serving.