Chicken Artichoke And Spinach Wreath Recipes

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SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)



Spinach and Artichoke Wreath(Pampered Chef Copycat) image

Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

Provided by Sharon123

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded feta cheese or 1/2 cup parmesan cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh coarse ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 375*F.
  • In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
  • Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
  • Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
  • Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
  • Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
  • Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
  • Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
  • Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
  • Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
  • Bake 25-30 minutes or until golden brown. Enjoy!.

CREAMY SPINACH ARTICHOKE CHICKEN



Creamy Spinach Artichoke Chicken image

Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 20m

Number Of Ingredients 14

4 boneless skinless chicken breasts (thinly sliced)
2 Tablespoons Olive oil
Salt Pepper
1/4 cup butter
2 garlic cloves minced
1 tablespoon flour
1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach chopped
1 cup artichokes (quartered)

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Nutrition Facts : Calories 465 kcal, Carbohydrate 12 g, Protein 33 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 903 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SPINACH CHICKEN WREATH



Spinach Chicken Wreath image

I had a dish that was similar to this one time but didn't know the ingredients but knew what was in it...So i decided to come up with one on my own and its pretty tasty! My husband loves spinach so it was all gone and even my two year old and his three year old buddy loved it!!!

Provided by saracrocker

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen spinach (chopped)
6 ounces boneless skinless chicken breasts
3 tablespoons mayonnaise
2 tablespoons sour cream
1 cup cheddar cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon McCormick's salt-free all-purpose seasoning (optinal)
2 (8 ounce) packages refrigerated crescent dinner rolls

Steps:

  • Boil chicken breast until done and chop.
  • Drain thawed spinach and squeeze out water.
  • Mix all ingredients together except crescent rolls.
  • Arrange crescent triangles in a circle with wide ends overlapping
  • Spoon mixture evenly onto widest end of each triangle. bring outside points of triangles up over filling and tuck under.
  • Bake in a 350 degree oven for 20-25 minutes.

Nutrition Facts : Calories 294.6, Fat 11.3, SaturatedFat 4.7, Cholesterol 58.3, Sodium 625.6, Carbohydrate 32.8, Fiber 3.3, Sugar 3.2, Protein 15.5

BAKED SPINACH ARTICHOKE CHICKEN RING



Baked Spinach Artichoke Chicken Ring image

If you like spinach artichoke dip, you値l love this appetizer. It's a twist on one of our family favorite Pampered Chef recipes. Presentation is awesome and if you serve it to guests, they are sure to ask for the recipe before they leave!!! Totally perfect to serve in a buffet of appetizers for a party. . .it's so different and absolutely has the WOW factor. You could also easily serve it as a main course. . .it's up to you!

Provided by januarybride

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) box frozen chopped spinach, thawed and squeezed
1 (13 ounce) can artichokes (not marinated)
2 tablespoons onions, chopped
6 ounces uncooked boneless skinless chicken breasts, cut into & # 65405, inch cubes
2/3 cup fat-free cream of mushroom soup
1 tablespoon reduced sodium soy sauce
1/2 cup shredded monterey jack pepper cheese (may substitute sharp cheddar)
1/2 cup freshly grated parmesan cheese
2 (8 ounce) packages refrigerated reduced-fat crescent rolls

Steps:

  • Preheat oven to 350コF.
  • In the meanwhile, cook your cubed chicken breast in a frying pan coated with cooking spray over med-high heat for about 6 minutes until juices run clear.
  • Combine all ingredients except crescent rolls in medium bowl.
  • Unroll crescent rolls and arrange triangles in a circle on a 15" round baking stone (or round pizza pan) with the bases overlapping in center and points toward the outside.
  • Scoop filling mixture onto widest portion of each triangle (I use a cookie scoop to put rounded scoops all the way around). Pull the point of each triangle over filling and tuck under base at center. (Filling will not be completely covered and it will look like a wreath when you are finished.).
  • Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

Nutrition Facts : Calories 149, Fat 6, SaturatedFat 3.5, Cholesterol 32.2, Sodium 389.6, Carbohydrate 9.6, Fiber 4.9, Sugar 0.7, Protein 16.1

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES



Creamy Lemon Chicken with Spinach and Artichokes image

Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 14

1 pound chicken cutlets
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon fresh thyme leaves
1 1/4 cups low-sodium chicken broth
4 ounces cream cheese, room temperature
10 ounces baby spinach (7 cups)
1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
3 tablespoons fresh lemon juice
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
Steamed rice, for serving (optional)

Steps:

  • Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

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