Spinach Tarragon And Swiss Stuffed Chicken Breast Recipes

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:

• Prepare grill.
• In medium sized skillet heat 1 tbsp oil over medium high heat.
• Add onion and red pepper; saute 5 minutes.
• Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
• Remove from heat; let cool slightly.
• Stir in cheese.
• For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
• In each breast, cut a pocket horizontally through thicker side.
• Fill each with 3-4 tbsp spinach stuffing.
• With 2 toothpicks, secure pocket closed.
• With fingers, spread rub on both sides of each chicken breast.
• Grill 10-12 minutes per side or till thermometer registers 170.

Steps:

• To make chicken:.
• Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
• Drain spinach and squeeze dry. Finely chop and add to pan.
• Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
• Preheat oven to 375 degrees.
• Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
• Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
• Lift edges over the filling and secure with toothpicks.
• Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
• Pour wine over the chicken and sprinkle with paprika.
• Bake for about 35 minutes or until filling is heated through and chicken is tender.
• To make sauce:.
• In a saucepan, melt butter over medium heat.
• Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
• Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
• Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
• Stir and cook until cheese is melted, about 1 minute.
• Remove toothpicks from chicken breast halves.
• Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
• Pass the remaining sauce at the table.

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.