Spinach Artichoke Stuffed Pecan Crusted Chicken Breasts
Delight your taste buds with this Spinach Artichoke Stuffed Pecan Crusted Chicken Breasts recipe—a visually stunning and flavor-packed dish that’s perfect for dinner parties or a weeknight upgrade. Juicy chicken breasts are expertly stuffed with a creamy filling of tangy artichoke hearts, savory spinach, Parmesan cheese, and garlicky goodness, then coated in a crispy pecan and panko crust for the ultimate crunch. This dish combines the elegance of restaurant dining with the comfort of homemade cooking, baked to golden perfection in just 30 minutes. Serve alongside a fresh green salad or roasted vegetables for a meal that’s as nutritious as it is decadent. Perfect for those seeking a gluten-conscious option (with gluten-free breadcrumbs), this recipe is sure to impress even the pickiest eater!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 ounces Cream cheese
- 1 cup Frozen spinach, thawed and drained
- 1 cup Artichoke hearts, chopped
- 0.333 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Pecans, finely chopped
- 0.5 cup Panko breadcrumbs
- 2 large Eggs, beaten
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Using a sharp knife, slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
In a medium bowl, mix together the cream cheese, spinach, artichoke hearts, Parmesan cheese, garlic, salt, and black pepper until evenly combined.
Stuff each chicken breast with 1/4 of the spinach artichoke mixture and secure the opening with toothpicks if needed.
In a shallow dish, combine the chopped pecans and panko breadcrumbs.
Dip each stuffed chicken breast into the beaten eggs, ensuring the entire surface is coated.
Press the chicken into the pecan and breadcrumb mixture, covering it completely with the crust.
Place the crusted chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Allow the chicken to rest for 5 minutes before serving. Remove any toothpicks and enjoy!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.4 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
