Cottage Cheese Spinach Chicken Food

COTTAGE CHEESE SPINACH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
• Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

COTTAGE CHEESE SPINACH CHICKEN

Steps:

• Squeeze excess water out of thawed spinach; in a large bowl, mix spinach.
• with onion and cottage cheese and set aside.
• Season chicken breasts with Cajun-style seasoning, then place 1/4 of.
• cheese/spinach mixture in the center of each breast and fold in half. Secure.
• with toothpicks and place in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 for 30 minutes.

COTTAGE CHEESE SPINACH CHICKEN RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside. 3. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish. 4. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

SPINACH WITH COTTAGE CHEESE

Steps:

• Cut off the stems from the Spinach leaves and wash the leaves carefully. Blanch them in a pot of boiling water for about 10 minutes, adding a pinch a soda-bicarb to ensure that the colour of the spinach doesn't run. Drain the water and cool the spinach.
• In a blender, puree the sauted onions, spinach, coriander, chillies and cumin seeds, with a little water, till it is smooth.
• In a pan / skillet, heat some oil / ghee, and lightly fry the paneer cubes. Remove the goldenish paneer cubes from the pan and keep aside.
• In the skillet, add the pureed spinach on a medium flame adding about a cup of water (if you want it of a thinner consistency). Add salt to taste and let it remain on the fire, till little bubbles start to appear. Add a tablespoon of butter, for a delicious taste.
• Now add the paneer to the Spinach.
• Serve hot with Parathas / Naan / Chapatis / Rotis.

CHEESY CHICKEN AND SPINACH CASSEROLE

Steps:

• Thaw spinach and preheat oven to 375°F.
• Chop chicken into cubes of about 1 square inch ( or 2.5 cm squared).
• Cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. Do not cook through completely or chicken will get dry.
• Cut gouda into strips and melt it in 1/4 cup of fat free milk. (I usually do this in the microwave by cooking and stirring every few minutes).
• While cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. If you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked!
• As soon as cheese is melted pour immediately over the chicken and spinach. Do not mix again! The cheese will melt through the layers as it cooks.
• Melt the butter and add to it the breadcrumbs.
• Using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish.
• Sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish.
• Bake covered for about 35-40 minutes.