Lemony Spinach Stuffed Chicken Breasts Recipes

Steps:

• In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. 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 small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.

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.

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

Steps:

• Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
• Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
• Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
• Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes.
• Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

Steps:

• Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
• Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
• When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
• Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
• Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

Steps:

• Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
• Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
• Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

Steps:

• Pound chicken breasts thin.
• Combine feta cheese, lemon juice and oregano and spread over chicken.
• Fold chicken to enclose filling and secure with a toothpick.
• Heat oil in a skillet until hot.
• Add chicken and cook until golden brown.
• Mix together chicken broth, tomato and spinach and add to skillet.
• Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.

Steps:

• Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
• Combine flour, salt and pepper. Dredge chicken in flour.
• Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
• Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
• Plate chicken over starch of choice (rice, potatoes or pasta). Pour spinach and sauce over all to serve.
• May be served "family style" by placing all on a single large platter.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Split chicken breasts down the middle with a knife, but do not cut fully in half.
• Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
• Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 degrees F (190 degrees C).
• Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
• Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Steps:

• Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
• Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
• Make the Chicken: Slice chicken along side.
• Divide the stuffing between the breasts, and insert in flap.
• Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes.
• Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
• Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
• Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
• Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

Steps:

• If using dried tomatoes, cover with boiling water in a bowl.
• Let stand 5 minutes and drain.
• Finely chop tomatoes.
• Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs.
• Set aside.
• Preheat oven to 350°F.
• Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
• Divide spinach mixture into equal portions and spread over each chicken breast.
• Roll up chicken breasts and secure with toothpicks.
• Roll in breadcrumbs.
• Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout.
• Remove toothpicks before serving.

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).