SPINACH STUFFED CHICKEN BREAST RECIPE
Spinach stuffed chicken breasts are a family favorite. If you're looking for a quick, 30 minute weeknight meal, you came to the right place!
Provided by Natalya Drozhzhin
Categories Meats
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, combine softened cream cheese, mayonnaise, parmesan cheese, garlic and chopped spinach. Set aside.
- Butterfly the chicken breasts (see detailed instructions above).
- Season each breast with garlic parsley salt and paprika on all sides.
- Stuff each chicken breast with the cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
- Preheat a skillet with butter over medium-heat. Brown all sides of the chicken. Continue cooking over medium-heat until the internal temperature reaches 165 °F.
Nutrition Facts : Calories 533 kcal, Carbohydrate 4 g, Protein 30 g, Fat 44 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 154 mg, Sodium 1832 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving
CHEESY SPINACH STUFFED CHICKEN BREASTS
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN STUFFED WITH CHORIZO SPINACH AND CHEESE
In this recipe video, I show you how to make a chicken breast, stuffed with chorizo, spinach, and manchego cheese. Stuffing the chicken breast is a great way to make what can be a pretty boring ingredient, really cool and exciting. This version, with the manchego and chorizo is a bit Spanish inspired, and is of course, absolutely delicious. You'll also impress everyone with a very cool presentation, as you slice into the chicken, and expose that yummy stuffing. For the full write up and list of ingredients, you can head over to the recipe page linked below. Hope you enjoy it!
Provided by Dave Beaulieu
Categories Cook ahead of time
Time 1h
Number Of Ingredients 1
Steps:
- Chicken probably tops the list when I talk to people about foods they commonly eat, but find just plain boring. And while I strongly believe there need be nothing boring about our fine feather friends, I do understand where they are coming from. The boneless, skinless chicken breast, which is ubiquitous, cooked plain and simply....is....pretty boring. But you can learn to jazz-up that chicken breast up in a hundred different ways, with just a couple simple techniques. In this recipe video, I show you how to make a chicken breast, stuffed with chorizo, spinach, and cheese. The seared chicken is nice and crusty on the outside, with a super flavorful stuffing that give a great presentation and flavor. And as an added bonus helps to keep the chicken breast from drying out. Hope you enjoy it as much as I do. Recipe Overview and Keys to Success To make the best stuffed chicken, make sure you do these few things: Making the pocket in the chicken breast is not hard, but it does take some knife work. The first few times you do it, go slow, and make sure you use your free hand to feel where the knife is, so you can guide it along and keep in the center of the breast. You'll also want to make sure the hole is small so the stuffing doesn't leak out This is a dish where you'll want to get a good sear on the meat. That, along with proper seasoning, gets you a crusty, flavorful skin Don't skimp on the stuffing. You don't need to go bursting the chicken, but you've got a fair amount of chicken, so use a fair about stuffing. I like to make sure there's enough stuffing to give the chicken a slightly cylindrical shape Note you can get the chicken breasts stuffed ahead of time - hours before cooking them; so these are great for a dinner party Finally, if you do tear a hole in the chicken, cook the side with the hole first. That will help keep the stuffing from falling out. RECIPE FOR CHICKEN STUFFED WITH CHORIZO, SPINACH, CHEESE Ingredients (for 2 - 3 servings) 2 boneless skinless chicken breasts (don't by cut filets, or anything pounded out, you need them fairly thick) 4 - 5 inch piece of chorizo sausage 1.5 cups of baby spinach 1/4 cups of grated Manchego (or any other favorite) cheese How to Make Stuffed Chicken Breasts First make the stuffing Dice the chorizo into fine pieces and sauté over medium heat, until it is just slightly browned, and some of the oil is released Add the spinach and toss until it is wilted; that should only take few minutes Remove to a bowl and let it cool Add the cheese once cooled and season with salt and pepper Taste the stuffing and if needed, re-season with salt and pepper Create the pocket in the chicken breasts using a small (3 - 5 inch) paring knife With the chicken breast flat on the cutting board, and holding the knife horizontal, gently "stab" the thickest part of the chicken, pushing the knife into the center of the breast You now have thin horizontal slit in the breast; cut with the tip of the knife, holding the base of the knife steady to expand the slit into a pocket. Use your free hand, placed on top of the chicken breast to feel where the knife is moving, so you can keep it horizontal, and prevent puncturing the breast Continue to expand the pocket until it's near the edges of the chicken; now you're ready to stuff A little bit at a time, push the stuffing through the whole, and into the pocket you created; moving it down and filling as you go; repeat with the other breasts Preheat your oven to 375 degrees Season the outside of the chicken with salt and pepper Heat a sauté pan until just starting to smoke, coat with olive oil and add the chicken to the pan If you happen to tear a whole in the chicken, put the side with whole on the pan first Allow the chicken to sear for 3 - 4 minutes; turn it and sear the other side for 3 - 4 minutes Move to the oven for another 3 minutes, and the chicken should be cooked through; use a meat thermometer if you're in doubt Make sure to allow the chicken to rest for a few minutes, or the stuffing will ooze out when cut Once rested, I like to slice, and serve with the stuffing face up for a great presentation In the video, you'll see I make a quick lemon capper sauce, which you can do, or just about any other quick pan sauce. Wine Recommendation: I'd suggest you keep with the Spanish theme, and go with a Rioja. I really love lighter style Tempranillos, but if you're looking for a white just about any Rioja Blanco will serve you well
CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN
Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
CHICKEN ROULADES WITH CHORIZO AND MANCHEGO
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.
- Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.
- Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.
- Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.
- Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.
- For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
- Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
- Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
- For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).
- Turn the heat to medium and swirl in 1 pat of butter at a time.
- Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
- Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).
LEMON ROAST CHICKEN WITH CHORIZO STUFFING
The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time
Provided by Good Food team
Categories Main course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
- Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
- Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
- Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
- After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
- Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.
Nutrition Facts : Calories 760 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 1.9 milligram of sodium
CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE
Make and share this Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese recipe from Food.com.
Provided by Jencathen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
- Mix boursin cheese with scallions and set aside.
- Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
- Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
- Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
- Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 306.7, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 399.3, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 31.8
CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH
I created this recipe years ago, and during the past year have seen similar ones in newer cookbooks. While the recipe calls for Boursin cheese, I made it recently with the Tipsy Boursin Cheese recipe posted on this site and it is just as good as when made with the real thing. The stuffing also makes wonderful stuffed mushrooms. I prefer to take the breast off the bone so the spinach is lightly cooked, but it can be made with the bone in - just bake it longer. Use the type of spinach you would buy for a salad and serve it with Jasmine or Basmati rice.
Provided by KK7707
Categories Chicken Breast
Time 1h
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
- Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
- Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
- Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
- Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
- Drizzle the skin lightly with olive oil.
- Place pan in oven and bake for approximately 45 minutes to 1 hour.
- If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
- Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.
Nutrition Facts : Calories 355.2, Fat 23.8, SaturatedFat 5.3, Cholesterol 92.8, Sodium 147.6, Carbohydrate 2.6, Fiber 1.6, Sugar 0.3, Protein 32.3
More about "chicken stuffed with chorizo spinach and cheese food"
JOE WICKS: CHEESY CHORIZO CHICKEN AND SPINACH RECIPE
From blog.whsmith.co.uk
Estimated Reading Time 2 mins
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED …
From recipetineats.com
STUFFED CHICKEN BREAST RECIPE (WITH SPINACH & CHEESE)
From thekitchn.com
CHORIZO AND CREAM CHEESE STUFFED CHICKEN BREASTS
From hwcmagazine.com
SPINACH & CHEESE STUFFED CHICKEN BREAST | HEALTHY …
From healthyfitnessmeals.com
CHICKEN STUFFED WITH SPINACH AND CHEESE - NO RECIPE …
From noreciperequired.com
CHICKEN AND CHORIZO PASTA WITH SPINACH - THE LAST …
From thelastfoodblog.com
CHORIZO CHEESE STUFFED CHICKEN BREAST - COOKING ON …
From highlandsranchfoodie.com
GRILLED CHORIZO AND MONTEREY JACK STUFFED CHICKEN BREAST
From theblackpeppercorn.com
CHEESE AND SPINACH STUFFED CHICKEN - PINTEREST
From pinterest.com
8.4K pins
CHORIZO STUFFED CHICKEN BREAST - OLIVIA'S CUISINE
From oliviascuisine.com
4.3/5 (36)Total Time 1 hr 10 minsCategory Main CoursesPublished Dec 9, 2019
CHICKEN STUFFED WITH SPINACH AND CHEESE | WILLIAMS SONOMA
From williams-sonoma.com
CHORIZO-STUFFED CHICKEN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHORIZO CHICKEN WITH SAUTéED CHORIZO, POTATOES AND SPINACH
From bbc.co.uk
SPINACH AND CHEESE STUFFED CHICKEN BREAST RECIPE - EAT THIS NOT …
From eatthis.com
SPINACH STUFFED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love