Meal Kit
Culinary Collection
Cheesy Spinach Artichoke Stuffed Chicken Breast
with lemon green beans almondine
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
"Dip" is either a delicious spread to put on crackers or chips, or it's a toxic substance that kills ink-based life forms. (Throwing that in there for all you Roger Rabbit fans.) Spinach artichoke dip is definitely in the first category, emphasis on "delicious." And all that deliciousness is extra special folded into a succulent chicken breast. This dip is divine. (Avoid that other one if you're a cartoon.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
- 1 Lemon
- 2 oz. Artichoke Hearts
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2 oz. Light Cream Cheese
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- ½ oz. Baby Spinach
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½ oz. Sliced Almonds
- 1 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJ41EPy
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Calories580
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Carbohydrates20g
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Net Carbs14g
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Fat34g
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Protein48g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Trim ends off green beans.Coarsely chop spinach.Coarsely chop artichokes. -
2 Prepare the Chicken
Mix softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper in a mixing bowl until completely combined.
Pat chicken breasts dry, and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with artichoke-spinach mixture. Repeat with second breast.Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten. Season one side with garlic pepper. -
3 Cook the Chicken
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes per side.
Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, cook green beans. -
4 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesRemove from burner and stir in softened lemon garlic butter and a pinch of salt. -
5 Finish the Dish
Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over green beans to taste. Bon appétit!
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