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.
Author's Comments
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.
Instructions
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.
Author's Comments
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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chicken, main courses, stuffed chicken breast