Stuffed Spinach Chicken 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:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
• Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
• Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize.
• Lightly season with salt, pepper, garlic powder, and onion powder.
• Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
• Repeat chicken rolling process until all done, and casserole dish is filled.
• sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
• Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.).
• Serve with side of steamed veggies or salad.

Steps:

• In lg skillet, cook spinach in water until wilted, 2 minutes.
• Drain and set aside.
• In same skillet, saute onions, mushrooms, and garlic in oil for 1 minute.
• Stir in the seasonings and spinach; set aside.
• Flatten chicken.
• Spread spinach mix down center of chicken breasts.
• Roll up tightly; secure with toothpick.
• Mix crumbs, cheese, and paprika.
• Beat egg with water.
• Dip each roll in egg, then crumbs.
• Place, seam side down, in 13x9 baking pan coated with cooking spray.
• Drizzle with butter.
• Bake, uncovered, at 350* for 25 minutes.

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:

• 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.

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.

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.

Steps:

• Ask your butcher to fillet the chicken breast. If done properly each side should come out in one long thin sheet. Cut each fillet in half to make two single servings and for ease of cooking. You will have a total of four fillets. You can pound the chicken breast but I prefer it filleted.
• Roast the tomatoes over a medium high flame or under a broiler, turning frequently. It is OK if they get a little black. As the tomatoes finish roasting, put them in the blender or food processor. Roast the unpeeled garlic gloves as well, remove when lightly browned on all sides. Peal and the chop the garlic. Keep one clove aside for the filling. Add the other to the tomato mixture, Heat oil over medium heat and cook the onions until transparent. Remove ½ the onions for the filling. Add the chopped peppers to the remaining onions and cook until the peppers are soft and the onions are a little brown on the edges. Remove the onion mix from the heat and add to the blender or food processor. Add the basil and ½ the chopped garlic plus salt to taste. (about ½ tsp) Pulse until just blended and still a little chunky.
• Heat the chopped salsa mix over medium heat, stirring frequently. It should reduce somewhat and may brown slightly.
• For the filling: in a separate sauce pan add the remaining roasted garlic cloves, onions, cheese and thawed spinach and mix. Heat thoroughly, About 3 minutes.
• While the salsa and filling are cooking, spray a grill pan or large frying pan with cooking spray and heat over medium high flame. When hot, cook the chicken breast in a single layer. Salt and pepper the chicken to taste. Cook for 2 -3 minutes, just until lightly browned on one side and still uncooked on the other. Flip the chicken and spread the filling over the cooked side. Reduce heat to menium. Cook for about 3 minutes more. Make a partial cut in the center of each chicken breast and fold in half. Check to be sure the chicken is completely cooked. You want it cooked but not dry. Cover with the tomato salsa, cover the pan cook another two minutes or so, remove from heat and serve.
• Additions: If you want to spice the salsa up, add red pepper flakes to taste.

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

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.

Steps:

• In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

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).

Steps:

• In a large skillet, saute onion in butter and 1 tablespoon oil until tender. Add spinach; cook until heated through and any moisture has evaporated. Remove from the heat; cool. Stir in cheeses, basil, salt and pepper. Loosen skin on one side of each chicken breast. Place 1/3 cup filling under skin; place chicken with filling side up in an ungreased 13-in. x 9-in. baking dish. Drizzle with remaining oil. Sprinkle with thyme and salt. Bake, uncovered, at 375° for 45 minutes or until chicken juices run clear.

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

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 oven to 350.
• Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
• Cook spinach in garlic and oil on top of stove until done.
• Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
• Distribute spinach mixture onto each chicken breast. (You may have some leftover).
• Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
• Roll each breast in bread crumbs until well coated.
• Place in glass baking dish and pour butter over them.
• Cook for 30 minutes and serve.
• NOTE:.
• I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!

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:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package. Rinse with cool water, drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
• Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
• Bake uncovered until cheese is melted.

Steps:

• Heat oven to 350°F.
• Bring water and 1 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.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
• Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.