I made this dish last week and shared it on Instagram. Y’all went a little nutty with your permissive praise. Many asked for the recipe so your wish is my command.
The chicken was absolutely divine. Jerry said it was like a chicken breast married spinach artichoke dip and had a baby. I can’t say I disagree with him. My guys actually broke with protocol and licked their plates. Gross, I know, but it was crazy good.
The brussels sprouts with sweet potatoes I served as a side dish, was a perfect pairing with the chicken. Adding honey to the olive oil and salt and pepper was a sweet surprise. It cut down on the bitterness of the brussels sprout but wasn’t too sweet for the sweet potatoes. The dish was healthy and not too heavy. Any opportunity I can to add in a green veggie to a meal, I am gonna do it.
This meal will be on repeat throughout the fall. It fills the house with happy smells and reminds me of my favorite season. Just look at those colors y’all. Roasted veggies just scream fall don’t they? Well maybe not scream because that would be rude. Let’s go with sing. They sing of the season. LOL!
I hope y’all enjoy making these dishes. Leave a comment and let me know how it goes.
Spinach Artichoke Stuffed Chicken
6 boneless skinless chicken breasts
2 Tbsp chopped fresh thyme
1 tsp kosher salt, divided
1 tsp paprika
3/4 tsp black pepper, divided
1 (14oz) can large artichoke hearts, drained and chopped
1 (8oz) pkg cream cheese
2 cups frozen spinach thawed and squeezed dry
3/4 cup shredded mozzarella cheese
1/2 cup finely grated Parmesan Cheese
3 cloves garlic, minced
3 Tbsp olive oil
1 1/4 cup whole milk
Garnish: chopped fresh thyme.
1. Preheat oven to 375 degrees
2. Place chicken breasts cutting board. Cut a horizontal opening three-fourths of the way into one side of the chicken breast creating a deep pocket. Sprinkle chicken with chopped thyme, ½ tsp salt, paprika, and ¼ tsp pepper.
3. In a bowl, mix artichoke hearts, cream cheese, spinach, mozzarella, Parmesan, garlic and remaining salt and pepper until combined. Reserve half of spinach/artichoke mixture. Stuff remaining mixture into each pocket, securing with wooden picks if necessary. (I did not overstuff them so they stayed closed for me without using toothpicks)
4. In a large oven-proof pan, heat oil over medium-high heat. Add chicken, cook until browned, about 5 minutes each side. Transfer pan to oven.
5. Bake until meat thermometer inserted into thickest portion reaches 165 degrees, about 15 minutes. Remove chicken from pan, keep warm.
6. Add milk to pan and bring to a simmer over medium heat. Stir in reserved spinach/artichoke mixture until combined. Return chicken to pan. Garnish with thyme if desired.
Roasted Brussels Sprouts and Sweet Potatoes
2 Tbsp Honey
2 Tbsp Olive Oil
1 tsp kosher salt
½ tsp black pepper
2 sweet potatoes, cut into 1 inch cubes
1 pound Brussels Sprouts, trimmed and halved (try and get the sweet potatoes and Brussels Sprouts as close to the same size as possible)
1/2 cup chopped fresh parsley.
1. Preheat oven to 375. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together honey, oil, salt, and pepper. Stir in sweet potatoes, Brussels sprouts, and parsley. Place on even layer on prepared pan.
3. Roast until fork tender, about 20 minutes.
Recipes were adapted from the originals found in the Paula Deen Magazine, September 2018.