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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:30 |
Total Time: |
1:30 |
Ingredients: |
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4 chicken breasts
2 marinated artichoke hearts
5 spinach leaves
2 egg yolks
Bread crumbs
20 asparagus spears
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Directions:
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Chop artichoke hearts and boil spinach until soft. Shred spinach. Mix together with egg yolk and bread crumbs. Cut pocket into chicken breasts and stuff with mixture. Cook at 350°F for 25-40 minutes or until chicken is fully cooked. Boil asparagus until soft. Cook asparagus in frying pan with butter and garlic salt. Place spears onto plate and cover with chicken breast.
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Very easy to make! I threw it together with whatever looked good in my refrigerator. Dish is good with garlic mashed potatos, and if you have a lot of leftover stuffing, mix it with cream cheese and chopped shrimp for a tasty bread dip.
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