Comments on: Spinach Artichoke Stuffed Chicken Breast https://cafedelites.com/spinach-artichoke-stuffed-chicken/ for good food lovers Wed, 04 Feb 2026 21:15:54 +0000 hourly 1 https://wordpress.org/?v=7.0.4 By: Brenda https://cafedelites.com/spinach-artichoke-stuffed-chicken/comment-page-8/#comment-208212 Sun, 11 Jan 2026 01:25:10 +0000 http://cafedelites.com/?p=25638#comment-208212 5 stars
Excellent! I was going to make either potatoes or pasta to go with it but made crusty french rolls instead & it turned out to be the perfect choice because what goes with spinach dip better than bread 🙂 We will be having this again soon!

]]> By: Karina Carrel https://cafedelites.com/spinach-artichoke-stuffed-chicken/comment-page-7/#comment-194200 Wed, 25 Jun 2025 04:55:51 +0000 http://cafedelites.com/?p=25638#comment-194200 In reply to Teresa.

Hi Teresa, Yes you can, for every 4 ounces of frozen spinach, use about 8-10 ounces of fresh spinach. You must first cook the fresh spinach until it wilts, then cool it, and squeeze out all excess water completely before using it. Happy Cooking Xx

]]> By: Teresa https://cafedelites.com/spinach-artichoke-stuffed-chicken/comment-page-7/#comment-192779 Mon, 12 May 2025 12:02:54 +0000 http://cafedelites.com/?p=25638#comment-192779 5 stars
Can you use fresh spinach instead of frozen?

]]> By: Michelle F. https://cafedelites.com/spinach-artichoke-stuffed-chicken/comment-page-7/#comment-182718 Tue, 21 May 2024 00:22:09 +0000 http://cafedelites.com/?p=25638#comment-182718 5 stars
Hi,
How do you recommend getting the water out of the spinach? Should I use a cheesecloth or a metal strainer? Also, can I make the filling for the chicken the night before? My chicken breast are quite thick. Should I pound them down a litttle?
Thank you!

]]> By: Cynthia DeAlmeida https://cafedelites.com/spinach-artichoke-stuffed-chicken/comment-page-7/#comment-167301 Thu, 27 Jul 2023 23:14:07 +0000 http://cafedelites.com/?p=25638#comment-167301 5 stars
Made this tonight for the family , and everyone LOVED IT !!!! My chicken breasts were super thick , so I fried it in oil and butter for 8-10 minutes on each side on medium- low heat until it had a golden crisp . Then , I baked it for 15 minutes, and it came out PERFECT ! Sooooo juicy on the inside ! Made it with homemade mashed potatoes and green beans …. Chef’s kiss ! Thank you so much for the wonderful recipe ! Will definitely make again !

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