I think I’ve mentioned it here before, but Travis and I recently turned a major corner when it comes to eating mushrooms. I am honestly not quite sure what did it, but suddenly I am buying mushrooms on a bi-weekly, if not weekly basis. They say your taste buds change as you get older, so I’ll chalk it up to that!
I know people usually feel pretty strongly, one way or another about mushrooms, but if you are on the fence, you gotta give this recipe a try. The combination of the mushrooms with garlic, shallots, and of course the marinated artichokes is just meant to be. (Honestly, you can start pretty much any recipe by sauteing onions and garlic, and you’ve got a winner.)
Another thing that is relatively new to me? Stuffing chicken breasts. I have shied away from doing it in the past, because I always had visions of everything falling out and the whole thing just ending up as a big mess. But when the idea for this recipe came to me, I just quieted those negative voices in my head and decided to give it a try. Coming from someone with very little patience and finesse, I made it work, so I believe you can too!
This recipe seems pretty fancy and would definitely be fitting for a small dinner party to impress your guests. However, it is actually quite simple and only requires a few steps!
Here’s how it went down…
Ingredients:
- 4 Tbsp Ghee (or butter), divided in 1/2
- 4 medium shallots
- 4 cloves garlic
- 1 12oz jar of marinated artichoke hearts
- 4-6 oz mushrooms
- 2 cups spinach
- 4 chicken breasts
- Salt and pepper
Instructions:
- Preheat the oven to 350º. Slice mushrooms and shallots. Chop artichokes and garlic.
- Heat about 2 Tbsp ghee or butter in a large, oven-safe skillet. Saute the fillings for about 3-5 minutes, adding the spinach for the last minute.
- Meanwhile, carefully cut slits into each breast. Once the filling mixture is cooked through, stuff 1/4 of the mixture into each breast.
- Season the top of each breast with salt and pepper. Add another tablespoon of ghee to the same pan, and carefully place each breast into the pan, seasoned side down. Add more salt and pepper to the bare side that is now facing up.
- Allow to cook for about 5 minutes, then slowly flip over each breast (it’s ok if some filling falls out). Cook for another 5 minutes, then place in the oven. Cook for an additional 10-12 minutes, until chicken is cooked through!
I served our stuffed chicken with spaghetti squash, but it would also be great with zucchini noodles, cauliflower rice, white rice, asparagus, the options are endless!
Travis made a similar, more manly version the other night, which included bacon and mushrooms…it was also delicious!
Clearly, we can’t get enough of this amazing stuffed chicken! It looks impressive, and tastes gourmet, but is super simple and quick! That’s my kinda dinner!
Artichokes and mushrooms go together like peas and carrots! This stuffed chicken appears and tastes gourmet, but can be made in a flash without any fuss.
- 4 Tbsp Ghee or butter divided in 1/2
- 4 medium shallots
- 4 cloves garlic
- 1 12 oz jar of marinated artichoke hearts
- 4-6 oz mushrooms
- 2 cups spinach
- 4 chicken breasts
- Salt and pepper
-
Preheat the oven to 350º. Slice mushrooms and shallots. Chop artichokes and garlic.
-
Heat about 2 Tbsp ghee or butter in a large, oven-safe skillet. Saute the fillings for about 3-5 minutes, adding the spinach for the last minute.
-
Meanwhile, carefully cut slits into each breast. Once the filling mixture is cooked through, stuff 1/4 of the mixture into each breast.
-
Season the top of each breast with salt and pepper. Add another tablespoon of ghee to the same pan, and carefully place each breast into the pan, seasoned side down. Add more salt and pepper to the bare side that is now facing up.
-
Allow to cook on medium heat for about 5 minutes, then slowly flip over each breast (it's ok if some filling falls out). Brown that side for another 5 minutes, then place in the oven. Cook for an additional 10-12 minutes, until chicken is cooked through!
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