Chicken Ricotta And Spinach Food

SPINACH RICOTTA CHICKEN BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Coat a 8-by-8 baking dish with olive oil spray.
• Cook chicken in a skillet until just starting to brown.
• Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
• Place the spinach in a large mixing bowl.
• Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
• Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
• Bake for 20 minutes, or until is hot throughout and the top begins to brown.
• Let stand for five minutes to slightly cool.
• Place the sauce in sauce pan. Heat until warm.
• Spoon sauce over chicken-spinach-ricotta bake.
• Serve immediately.

SPINACH AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
• Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
• Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
• Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

CREAMY CHICKEN WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

SPINACH, RICOTTA & CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
• Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
• Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
• Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!

SPINACH RICOTTA-STUFFED CHICKEN BREASTS

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.

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE

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.

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA

Steps:

• Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
• Drain, dry and lay flat between sheets of parchment.
• While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
• Heat your oven to 325 degress F.
• Prepare a sheet pan with a large cooling rack on top.
• Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
• Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
• The oil should be just below the smoke point.
• Have a splatter guard nearby!
• Wisk milk and egg in bowl then pour into a deep plate.
• Place seasoned flour into a second deep plate.
• Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
• Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
• Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
• Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
• Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
• Lay to rest on the prepared cooling rack.
• Repeat with the other 5 breasts.
• Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
• Place back on the cooling rack/sheet pan rig after browning.
• Repeat until complete.
• Place breasts in the pre-heated oven and cook until done.
• About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
• Let them sit uncovered for 5 minutes before cutting/serving.
• THe outside is nice and crisp, the inside is juicy and flavorful!
• You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!

CHICKEN, SPINACH AND RICOTTA CREPE BAKE

Steps:

• First make the crepes if you have not bought them from the store.
• Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
• Allow the mixture to rest for 30 minutes before cooking.
• Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly. Flip over once before placing onto a plate.
• To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
• Add the tomato puree, cream and tomato paste to the chicken. Continue to simmer for a few minutes.
• Add the Vegeta or other stock seasonings until you have a desired flavour.
• Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
• Add the chopped baby spinach to the ricotta/chicken mixture.
• spread a thin layer of the ricotta mixture onto a crepe and roll. Continue until all of the mixture or crepes have run out. Place each crepe next to each other in a baking dish. Some can be layered on top of each other.
• Once all of the crepes are in the baking dish, pour the remaining creamy tomato sauce from the pan, over the top of the crepes. Make sure to spread the sauce evenly and try to get some between the top crepes.
• Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake. Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.

ROASTED CHICKEN LASAGNA WITH RICOTTA AND SPINACH (TASTE OF HOME)

Steps:

• In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
• Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
• While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
• Spray 9x13-inch baking pan with cooking spray.
• To assemble lasagna :.
• Spoon 1 cup sauce over bottom of pan.
• Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
• Top noodles with another 1c sauce
• Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
• Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
• Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
• *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.