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-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS W/ LEMONY WHITE WINE
Recipe courtesy Scott McGowan and Kim Keegan Show: Low Carb and Lovin' It Episode: Secrets to Success
Provided by shrivesm
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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 serve immediately.
Nutrition Facts : Calories 400.8, Fat 22.1, SaturatedFat 8.6, Cholesterol 156.1, Sodium 783.2, Carbohydrate 4.1, Fiber 0.3, Sugar 1.1, Protein 39.6
SPINACH RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE
Make and share this Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine recipe from Food.com.
Provided by t_ballet
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 715.1, Fat 37.5, SaturatedFat 14.9, Cholesterol 294.6, Sodium 1196.7, Carbohydrate 8, Fiber 0.7, Sugar 2.1, Protein 73.3
SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
More about "spinach ricotta stuffed chicken breasts with lemony white wine recipes"
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH …
From cdkitchen.com
5/5 (1)Total Time 29 minsServings 4Calories 378 per serving
SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON …
From recipeland.com
4/5 (564)Total Time 40 minsServings 4Calories 255 per serving
CHICKEN STUFFED WITH RICOTTA CHEESE AND SPINACH
From walkingonsunshinerecipes.com
SPINACH AND RICOTTA STUFFED CHICKEN BREASTS RECIPE
From homechef.com
SIMPLE BAKED SPINACH RICOTTA CHICKEN | LEMONS + ZEST
From lemonsandzest.com
SPINACH AND RICOTTA STUFFED CHICKEN - EASY, KETO - JOY …
From joyfilledeats.com
SPINACH RICOTTA STUFFED CHICKEN - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
STUFFED CHICKEN | CHICKEN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
FRESH RICOTTA AND SPINACH STUFFED CHICKEN - SERVED FROM SCRATCH
From servedfromscratch.com
BEST SPINACH RICOTTA-STUFFED CHICKEN BREASTS RECIPES | FOOD …
From foodnetwork.ca
KETO RICOTTA STUFFED CHICKEN BREAST WITH LEMON SAUCE - SPINACH …
From spinachtiger.com
CHICKEN STUFFED WITH SPINACH/RICOTTA IN LEMON SAUCE - BIGOVEN.COM
From bigoven.com
STUFFED CHICKEN BREASTS WITH SPINACH AND RICOTTA RECIPE
From whatscookingamerica.net
SPINACH RICOTTA-STUFFED CHICKEN BREASTS | CANADIAN LIVING
From canadianliving.com
36 CHICKEN BREAST RECIPES THAT ARE EASY AND OH SO JUICY
From tasty.co
RICOTTA AND SPINACH STUFFED CHICKEN BREAST - COOKING FOR MY SOUL
From cookingformysoul.com
SPINACH AND RICOTTA CHEESE STUFFED CHICKEN BREAST RECIPES
From yummly.com
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE …
From bigoven.com
You'll also love