Spinach and Roasted Garlic Stuffed Chicken

While on this Whole 30 journey, I’ve really been in the mood for spinach and artichoke anything. I was thinking of making spinach and artichoke stuffed chicken but my daughter doesn’t really care for artichokes yet so I didn’t want to put them in the chicken.  I also had Tessemae’s roasted garlic and was thinking of different ways I could use it. I decided to make this spinach and roasted garlic chicken with artichoke hearts, shitake mushrooms and potatoes on top.

Ingredients:

  • 6 thick chicken cutlets (skinless)
  • 3T roasted garlic (roast your own ahead of time or Tessemaes)
  • 5oz bag of fresh spinach, boiled, drained
  • 1t sea salt
  • 1/2t black pepper

Optional to add on top:

  • ghee or evoo to coat the pan
  • ~1.5 c (1 package) shitake mushrooms, sliced
  • 5 Yukon gold potatoes (or other variety), cubed
  • 1T garlic minced or Roasted garlic
  • 1c chicken stock
  • 1 can artichoke hearts, quartered (reserve liquid)
  • salt and pepper to taste

Directions:

  • Preheat oven to 400F
  • Slice each chicken in half without going all the way through
  • Spread each side of chicken with the roasted garlic and proportion out the spinach
  • Fold the chicken back together and season both sides with salt and pepper
  • Add chicken to a coated rimmed baking dish (I like Le Creuset for easy clean up)
  • Baking 40 min or until done turning mid way through

If making optional topping:

  • While the chicken is baking add the ghee/oil to a saucepan on med heat
  • Add mushroom and cook until tender
  • Add potatoes, garlic, salt and pepper, stock, and reserved artichoke liquid
  • Once potatoes are tender, add artichokes
  • Add to chicken while baking
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2 thoughts on “Spinach and Roasted Garlic Stuffed Chicken

  1. Pingback: Page not found | Find the Time to Cook

  2. Pingback: Whole 30 – Day 21 | Find the Time to Cook

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