Spinach and Artichoke Stuffed Chicken Breast with Creamed Corn
Ingredients:
4 chicken breast
1 cup artichoke hearts (chopped)
3 cups fresh spinach (sautéed until soft)
16 oz cream cheese
1/2 cup mozzarella (shredded)
1/2 cup Parmesan
Poultry seasoning (I used Traeger, Fin and Feather rub)
1/2 yellow onion (chopped)
7 tbs butter
2 tbs olive oil
8 pieces bacon
5 ears of corn
1 jalapeno (chopped)
6 stalks green onions (green parts, sliced thin)
2 tbs brown sugar
Tooth Picks
Directions:
Preheat oven to 400 degrees. In a medium mixing bowl, mix together 8 oz of cream cheese, Parmesan, spinach, artichoke hearts and mozzarella until fully combined. Slice each chicken breast in half about 3/4 the way through, leaving some of it still attached. You want to be able to open it like a book to stuff it. After each breast has been cut, cover all sides of the chicken with poultry seasoning. Melt 2 tbs butter and olive oil in a skillet over medium heat. Sear each side of breast to a golden brown color. You do not want to cook it all the way through, about 2 min per side. After you have browned the chicken you will scoop about 4 tbs of the cream cheese mixture into the chicken. Close the chicken together and wrap tight with two pieces of bacon and secure with a couple of toothpicks. Place the wrapped chicken in a casserole dish and add any left over cream cheese mixture to the casserole dish around the breasts. Put in the oven and bake for 20/30 min or until bacon is fully cooked.
Creamed Corn:
While the chicken is baking, you will need to remove the kernels from the cob. I use a serrated bread knife and it works great. Melt 3 tbs butter in a skillet over medium heat. Add the onion, green onion, jalapeño to the skillet and sauté for 5 min. Pour in the corn, mix well and then add 2 more tbs butter, 1/2 cup milk, 8 oz cream cheese and 2 tbs brown sugar. Stir until all melted and creamy. Reduce heat and let simmer for about 15 min.