ROASTED RED PEPPER AND PROSCIUTTO STUFFED CHICKEN
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Wash and dry the chicken cutlets well with paper towels.
- Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
- Preheat the oven to 450°F.
- Lightly spray a baking dish with non-stick spray.
- Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.
- Roll and place seam side down on a dish (no toothpicks needed). Dip the chicken in the olive oil and lemon juice, then into the breadcrumbs.
- Repeat with the remaining chicken. Bake 25 to 30 minutes.
Nutrition Facts : ServingSize 1 roll, Calories 190 kcal, Carbohydrate 7 g, Protein 27 g, Fat 6 g, SaturatedFat 0.5 g, Sodium 536 mg, Fiber 1 g, Sugar 1 g
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.
FLORENTINE PROSCIUTTO WRAPPED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Wring out defrosted spinach in clean kitchen towel.
- Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
- Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Provided by Kitty KaBoom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
- Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
- Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
- Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g
SPINACH & FETA STUFFED CHICKEN
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.
Provided by stefychefy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
- With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
- Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g
SPINACH & FETA STUFFED CHICKEN BREASTS
Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.
Provided by Granny Moses
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
Nutrition Facts : Calories 175.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 83.9, Sodium 259.4, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 27.1
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- Lay your whole chicken breasts out on your chopping board and note there is a large and small portion to the breast. Take your sharp knife and cut along the large portion of the breast about 1/2 inch down and across and open up the breast. Keep making small slits in the chicken breast not cutting through the breast but just allow it to open up so can make it flat and fillet it open a little at a time. The goal is to make a large flat piece of chicken breast so that you can stuff it with lots of delicious fillings.
- Place a piece of plastic wrap over the chicken and pound until flat. I used an old rolling pin so choose your weapon of choice for this job. Season chicken breasts with a little salt and pepper.
- You can either use fresh steamed spinach or frozen spinach which you have unthawed and squeezed tightly to remove all of the juices. Place a thin layer of spinach over the prepared chicken breasts.
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