SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
CHICKEN WITH RED PEPPER SAUCE AND SPINACH
This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor...and elegant enough to serve company. -Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk egg white. In another shallow bowl, mix bread crumbs and salt. Dip chicken in egg white, then roll in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes per side. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam just until tender, 3-4 minutes., Process peppers, garlic and Italian seasoning in a food processor until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through., Divide spinach among 4 plates. Serve with chicken; top each plate with about 2 tablespoons red pepper sauce, 2 tablespoons cheese and, if desired, basil.
Nutrition Facts : Calories 245 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 600mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)
I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.
Provided by Lightly Toasted
Categories Chicken Breast
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
- Remove the chicken breasts to a plate and allow them to cool slightly.
- While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
- Reserve the broth into a large saucepan.
- Put the onions and thyme into your food processor.
- Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
- Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
- (I've also used my old, heavy meat grinder for this).
- Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
- In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
- Mix thoroughly; set aside.
- In a large saucepan, melt butter.
- Whisk in flour, stirring constantly so it doesn't burn.
- Whisk in the reserved chicken broth, stirring constantly.
- Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
- Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
- Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
- Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
- Repeat until you're done.
- When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
- Tilt, to make sure it's spread evenly.
- Arrange canneloni in dish, and top with remaining sauce.
- Sprinkle with remaining 1/2 cup parmesan.
- Cover with foil, and bake at 350 for about 30 minutes.
- During last 10 minutes, take the foil off so that the parmesan browns.
- Allow to sit for about 10 minutes before serving.
GROUND CHICKEN AND SPINACH CANNELLONI
This is a lovely recipe that I found on the net. I made changes as I saw fit. It can also be made with ground turkey.
Provided by love4culinary
Categories One Dish Meal
Time 1h
Yield 10 Cannelloni, 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F.
- First take out a skillet and saute ground chicken, onion and garlic.
- Using a spatula, make sure you break up the chicken making sure there are no chunks.
- Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
- Add your spinach, salt, pepper and 1/2 of your parm.
- cheese to the chicken and thoroughly combined.
- In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
- Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
- Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
- You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
- Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
- Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
- Make sure that when you come to the end of the last edge, that it is sealed tightly.
- Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
- Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
- Place your baking dish in the oven and bake for 40 minutes.
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