SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
SPINACH STUFFED CHICKEN BREASTS
Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!
Provided by Laurie Wheeler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g
AWESOME SPINACH STUFFED CHICKEN BREAST
Make and share this Awesome Spinach Stuffed Chicken Breast recipe from Food.com.
Provided by Momma Jenny
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix mayonnaise, spinach, feta cheese, sun-dried tomatoes, pine nuts, bacon and garlic. Set aside.
- Mix parmesan cheese, Italian salad dressing mix and garlic powder to make seasoning. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Secure with toothpicks.
- Season with parmesan mixture. Place in shallow baking dish. Cover.
- Bake at 400°F for 25-30 minutes, or until chicken is no longer pink.
Nutrition Facts : Calories 403.8, Fat 25.1, SaturatedFat 6.3, Cholesterol 102.7, Sodium 685.8, Carbohydrate 11.2, Fiber 2.2, Sugar 3.7, Protein 34.6
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
SPINACH-STUFFED CHICKEN BREASTS
Celebrate inner beauty with our Spinach-Stuffed Chicken Breasts recipe. It's what's on the inside that counts with these Spinach-Stuffed Chicken Breasts.
Provided by My Food and Family
Categories Chicken
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
- Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
- Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 25 g
CHICKEN BREASTS STUFFED WITH SPINACH
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the spinach of any coarse stems, wash it very well and chop it. If using frozen spinach, defrost it. Heat butter in a large skillet. Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender. Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
- Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree. Season to taste with salt and pepper.
- Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
- Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly. Stir in the red wine.
- Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
- Remove chicken from the pan and transfer to a serving dish. Cover and keep warm.
- Add the vinegar to the pan, stir, then taste for seasoning. Heat briefly and then spoon sauce over chicken and serve.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH-STUFFED CHICKEN BREASTS
Stuffed chicken breasts are a great way to make your chicken dinner fun again. Served on a bed of rice or with a side of vegetables, they make an easy weeknight dinner that comes together in a flash. These Spinach-Stuffed Chicken Breasts don't skimp on flavor - they're also filled with bacon, onion, and cheese, and seasoned with garlic, thyme and pepper. The best part? They're ready to eat in under an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
- In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
- In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
- In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.
Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 1 g, TransFat 0 g
LEMONY SPINACH-STUFFED CHICKEN BREASTS
"This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 253 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
SPINACH-STUFFED CHICKEN BREASTS
Provided by Carole Schreder
Categories Cheese Chicken Leafy Green Poultry Bake Sauté Low Carb Dinner Cream Cheese Spinach Bon Appétit Lancaster Pennsylvania
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
- Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.
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SPINACH STUFFED CHICKEN BREAST RECIPE - MOMSDISH
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4.8/5 Total Time 25 minsCategory MeatsCalories 333 per serving
- In a large bowl, combine softened cream cheese, mayonnaise, parmesan cheese, garlic and chopped spinach. Set aside.
- Stuff each chicken breast with the cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
CHEESY SPINACH STUFFED CHICKEN BREASTS (VIDEO)
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5/5 (161)Calories 211 per servingCategory Easy/Medium
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/4 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
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