Creative Culinary Solutions
Spinach & Artichoke Stuffed Chicken Breast
Serving suggestion: Great for catering, plated lunch specials, or elevated comfort food menus.
| Difficulty: | 6/20 |
| Yield serving: | 10 portions |
| Preparation time: | 15 minutes |
| Cooking time: | 30 minutes |
Preparation
- Preheat oven to 375°F (190°C)
- Butterfly chicken breasts carefully, cutting horizontally to create a pocket without cutting all the way through
- Lightly season butterflied chicken breasts with salt and pepper on both sides
- Fill each breast cavity with approximately 150 g of LUDA spinach & artichoke dip
- Add a small amount of shredded mozzarella inside each breast if desired
- Close chicken breasts and secure with toothpicks if needed to prevent opening during cooking
- Place filled chicken breasts in a baking dish
- Drizzle with olive oil
- Bake 25–35 minutes until chicken is fully cooked and internal temperature reaches 165°F (74°C)
- Optional: sprinkle breadcrumbs on top of each breast and broil 2–3 minutes until golden and crispy
- Serve hot immediately
Related Products
DELMARE
Spinach and Artichoke Dip
1 X 8 KG Pail
334201-CP
- No MSG
- No Added MSG
- Vegetarian
- Gluten free
Ingredients
- 1.5 kg of LUDA Spinach & Artichoke Dip Spinach and Artichoke Dip
- 10 of chicken breasts, butterflied
- 300 g of shredded mozzarella (optional)
- 200 g of breadcrumbs (optional topping)
- 100 mL of olive oil
- Salt and pepper to taste
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