Name: Multicooker - Spinach and Artichoke-Stuffed Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern
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)

Multicooker - Spinach and Artichoke-Stuffed Chicken

By :Kate Merker

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

Instructions

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.
Fold in the artichoke hearts, baby spinach, and chopped scallion.
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.
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.
Press Sear/Sauté on the Instant Pot, adjust the temperature to 375°Fand the timer to 30 minutes, and let heat for 2 minutes.
Add 1 tablespoon of the olive oil to the pot, followed by the chicken breasts. Cover with the lid and cook for 6 minutes.
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.
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.
Serve the salad with the chicken.