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
GRILLED CHICKEN SPINACH SALAD WITH FRICO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
- Position a rack 6 inches from the broiler and preheat.
- Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
- Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
- Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.
Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams
BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 1 to 4 super salad suppers
Number Of Ingredients 28
Steps:
- Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
- Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
- Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
- In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
- Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.
SPINACH-STUFFED CHICKEN BREASTS
This recipe came from Family Circle I believe. I LOVE IT!!! My husband loves spinach and I can't stand it, but we both love this recipe!
Provided by piranhabriana
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill.
- In medium sized skillet heat 1 tbsp oil over medium high heat.
- Add onion and red pepper; saute 5 minutes.
- Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
- Remove from heat; let cool slightly.
- Stir in cheese.
- For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
- In each breast, cut a pocket horizontally through thicker side.
- Fill each with 3-4 tbsp spinach stuffing.
- With 2 toothpicks, secure pocket closed.
- With fingers, spread rub on both sides of each chicken breast.
- Grill 10-12 minutes per side or till thermometer registers 170.
Nutrition Facts : Calories 223.4, Fat 10, SaturatedFat 2.5, Cholesterol 82.9, Sodium 619, Carbohydrate 3.8, Fiber 1.9, Sugar 1.2, Protein 29.1
GRILLED STUFFED CHICKEN
This is something that you'd find a in 5 star restaurant. Takes a little work to put together, but, OMG, IT IS WORTH IT!
Provided by Claudia Dawn
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut a deep pocket into the side of each breast, set aside.
- Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
- Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
- Secure with toothpicks.
- Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
- Cook on grill (about 10 minutes).
Nutrition Facts : Calories 454.6, Fat 30.3, SaturatedFat 9.1, Cholesterol 115.6, Sodium 280.1, Carbohydrate 6.7, Fiber 1.9, Sugar 2.8, Protein 38.6
STUFFED SPINACH CHICKEN
Make and share this Stuffed Spinach Chicken recipe from Food.com.
Provided by April N.
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 729.3, Fat 49.4, SaturatedFat 28.8, Cholesterol 234.1, Sodium 1936.9, Carbohydrate 11.3, Fiber 1.1, Sugar 1.6, Protein 59
GRILLED CHICKEN-SPINACH PASTA SALAD
Perfectly grilled chicken. Fresh lime juice and zest. Fresh chopped thyme. It's details like these that add up to an above-average pasta salad.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix dressing, lime zest, juice, mustard, garlic and black pepper until blended.
- Combine chicken, pasta, vegetables and thyme in large bowl. Add half the dressing mixture; mix lightly. Refrigerate 1 hour.
- Add remaining dressing mixture to chicken mixture just before serving; mix lightly.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
GRILLED FRESH SPINACH SALAD-STUFFED CHICKEN
They look fancy and will probably impress your guests. But to be honest, these grilled chicken breasts stuffed with spinach salad are quite easy to make.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Toss spinach with cheese, tomatoes and 1/4 cup dressing; reserve half the spinach mixture.
- Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Stuff pockets evenly with remaining spinach mixture.
- Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining dressing. Serve topped with reserved spinach mixture.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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