French Herb Chicken with Bleu Cheese, Pepper, Spinach-Stuffed Artichokes
and herbed marinara sauce
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
One taste of this dish will have you exclaiming "sacre bleu!" at how easy it can be to bring the flavors of the French countryside to your table. Herbes de Provence is a mixture of thyme, oregano, rosemary, and other dried herbs that adds tremendous aroma and seasoning to this chicken breast. Speaking of "bleu," you'll love how savory and satisfying these artichoke bottoms become when roasted with a filling of shallot, spinach, roasted red pepper, and bleu cheese. Bon appétit!
Drain, rinse, and cut roasted red pepper into ¼" dice. Peel and mince shallot. Mince garlic. Coarsely chop spinach. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Stuffing
Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, half the shallot, half the garlic, and spinach to hot pan. Cook 1 minute, or until spinach is just wilted. Transfer to a plate and add roasted red peppers and half the bleu cheese to spinach. Season to taste with salt and pepper and allow to cool 5 minutes. Placing ingredients on a flat plate helps dissipate heat quickly so you can use your hands to stuff artichokes.
Sear the Chicken
Return pan used to make stuffing to medium-high heat (no need to wipe clean). Add 2 tsp. olive oil and chicken to hot pan and cook 3-4 minutes on one side, or until seared and brown. Transfer, seared side up, to one side of baking sheet and top with herbes de Provence.
Roast Chicken and Artichoke Bottoms
Spray artichoke bottoms with cooking spray, season with a pinch of salt, and place, cupped side up, on other side of baking sheet. Evenly fill artichokes with stuffing and top with remaining bleu cheese. Roast chicken and stuffed artichokes 12-16 minutes, or until chicken reaches a minimum internal temperature of 165 degrees and cheese is slightly browned. Let chicken rest for 5 minutes.
Make the Sauce
Return pan used to sear chicken to medium heat (no need to wipe clean). Add 1 tsp. olive oil, remaining shallot, and remaining garlic to hot pan and cook for 45 seconds, or until aromatic. Add remaining herbes de Provence, marinara sauce, and ¼ cup water to pan. Bring to a gentle and cook until slightly thickened, 4-6 minutes.
Plate the Dish
Pour sauce on plate and arrange 3 stuffed artichokes on plate. Serve chicken over sauce.