Multicooker - Spinach and Artichoke-Stuffed Chicken
By :Kate Merker
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Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Poultry
Duration 15-30 min
Diet Low Carb
Cooking Technique Multicooker
Main Ingredient Artichoke, Chicken, Spinach
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2 ounces low-fat cream cheese room temperature
  • 1 teaspoon lemon zest grated
  • 3 tablespoons fresh lemon juice divided
  • 2 tablespoons Parmesan cheese grated
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 6 ounces artichoke hearts drained, rinsed, patted dry, and chopped
  • 1/2 cup baby spinach chopped
  • 2 scallions 1 finely chopped and 1 thinly sliced, divided
  • 4 ounces chicken breasts boneless and skinless, 6each,
  • 3 tablespoons extra-virgin olive oil divided
  • 6 cups spinach arugula, or other leafy green
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Poultry
Duration 15-30 min
Diet Low Carb
Cooking Technique Multicooker
Main Ingredient Artichoke, Chicken, Spinach
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2 ounces low-fat cream cheese room temperature
  • 1 teaspoon lemon zest grated
  • 3 tablespoons fresh lemon juice divided
  • 2 tablespoons Parmesan cheese grated
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 6 ounces artichoke hearts drained, rinsed, patted dry, and chopped
  • 1/2 cup baby spinach chopped
  • 2 scallions 1 finely chopped and 1 thinly sliced, divided
  • 4 ounces chicken breasts boneless and skinless, 6each,
  • 3 tablespoons extra-virgin olive oil divided
  • 6 cups spinach arugula, or other leafy green
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Rating: 0
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Instructions
  1. In a large bowl, combine the cream cheese, lemon zest, 1 tablespoon of the lemon juice, Parmesan, and 1/4 teaspoon each of the salt and black pepper.
  2. Fold in the artichoke hearts, baby spinach, and chopped scallion.
  3. Slice a 2-inch pocket in each chicken breast: Insert a thin, sharp knife into the thickest part of each chicken breast and push it three-quarters of the way through, down to the thin end, being careful not to pierce the outside of the breast. Move the knife from side to side to form a wide pocket with a narrow opening.
  4. Stuff 1/4 of the artichoke mixture into each chicken breast (about 1/4 cup). Season the chicken with 1/2 teaspoon each of the salt and black pepper.
  5. Press Sear/Sauté on the Instant Pot, adjust the temperature to 375°Fand the timer to 30 minutes, and let heat for 2 minutes.
  6. Add 1 tablespoon of the olive oil to the pot, followed by the chicken breasts. Cover with the lid and cook for 6 minutes.
  7. Increase the heat to 400°F, and cook the chicken, uncovered, until golden brown, 2 to 3 minutes more. Flip the chicken and cook, uncovered, until golden brown and cooked through, 5 to 7 minutes more. Press Cancel.
  8. While the chicken is cooking, toss the arugula and sliced scallion with the remaining 2 tablespoons each olive oil and lemon juice and remaining 1/4 teaspoon each salt and pepper.
  9. Serve the salad with the chicken.
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