Spinach Artichoke Grilled Chicken Recipes

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

SPINACH ARTICHOKE GRILLED CHICKEN

Steps:

• Place the chicken in a large plastic bag with the chicken marinade ingredients.
• Place in the refrigerator to marinade for at least 30 minutes, up to 8 hours.
• To make the spinach artichoke filling, add the olive oil to a large skillet over medium heat.
• Add the onion, cook 4-5 minutes, then add the garlic and spinach, cook for 2-3 minutes or until the spinach is cooked down. Remove from the heat and set aside.
• In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt. Add the cooked spinach, onion and garlic.
• Remove the chicken from the marinade, butterfly the chicken breasts, slicing through the middle, but not all the way through.
• Fill each chicken breast with the spinach artichoke filling, fold the chicken over the filling, then wrap each chicken breast in foil.
• Place on a grill over medium heat for 20-25 minutes, flipping halfway through.
• Remove from the gill, remove the foil from each chicken breast, slice and serve.

GRILLED SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Preheat your smoker or grill to 350 degrees F for indirect cooking.
• In a medium bowl, combine all of the ingredients for the spinach artichoke filling.
• In a small bowl,combine all of the ingredients for the spice seasoning. Sprinkle liberally on all sides of the chicken breasts.
• On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Spoon a couple of tablepoons of the filling mixture into each breast and fold them closed.
• Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary.
• Place the chicken breasts on the smoker or grill, close the lid and cook until the internal temperature reaches 165 degrees F. This will take about 30-45 minutes depending on the thickness of your chicken.

GRILLED SPINACH-ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil.
• Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN

Steps:

• Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening).
• Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken.
• Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up.
• Prepare a grill for a 2-stage fire (one hot side, one cool side).
• Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side.
• Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.

GRILLED CHICKEN WITH SPINACH, ARTICHOKE, MUSHROOMS AND TOMATOES

Steps:

• season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
• grill chicken on indirect heat closed grill medium heat until done.
• sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
• add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
• just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
• plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
• serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!