SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
SPINACH STUFFED CHICKEN BREASTS
These spinach stuffed chicken breasts are loaded with cream cheese, fresh spinach, and Parmesan cheese.
Provided by Karly Campbell
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place the chicken breasts on a cutting board and drizzle with oil.
- Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
- Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
- Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
- Spoon the spinach mixture into each chicken breast evenly.
- Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 407 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 chicken breast, Sodium 873 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
SPINACH-STUFFED CHICKEN
A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.
Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 53g protein.
SPINACH STUFFED CHICKEN BREASTS
Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!
Provided by Laurie Wheeler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g
SPINACH AND CHEESE STUFFED CHICKEN
This stuffed chicken breast has a delicious cheesy spinach filling and is baked until tender and juicy. It's delicious and less than 350 calories!
Provided by Rena
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
- In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
- Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
- Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
- While the chicken is marinating, prepare the cheese filling.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
- Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
- Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
- Remove the toothpicks and serve warm. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 3 g, Protein 36 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 918 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH STUFFED CHICKEN BREAST RECIPE
Spinach Stuffed Chicken Breast is a simple recipe that's healthy (around 400 calories per chicken breast), made in under 30 minutes, and done in just ONE PAN! Chicken stuffed with simple spinach dip is one of our all-time favorite easy chicken recipes.
Provided by Becky Hardin
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
- Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
- Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
- In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
- Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
- Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
- Enjoy!
Nutrition Facts : Calories 402 kcal, Carbohydrate 2 g, Protein 51 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 190 mg, Sodium 548 mg, Sugar 1 g, ServingSize 1 serving
SPINACH-STUFFED CHICKEN BREASTS
Celebrate inner beauty with our Spinach-Stuffed Chicken Breasts recipe. It's what's on the inside that counts with these Spinach-Stuffed Chicken Breasts.
Provided by My Food and Family
Categories Chicken
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
- Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
- Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 25 g
SPINACH-MUSHROOM STUFFED CHICKEN
A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper., Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. , In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken.
Nutrition Facts : Calories 483 calories, Fat 26g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 399mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.
SPINACH TOMATO FETA STUFFED CHICKEN BREAST
Steps:
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
- In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
- Remove toothpicks and eat right away.
Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, Carbohydrate 7 g, Protein 44.5 g, Fat 22 g, SaturatedFat 6.5 g, Cholesterol 148 mg, Sodium 830 mg, Fiber 1.5 g, Sugar 3.5 g
SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE RECIPE
These baked cream cheese and spinach-stuffed chicken breasts are extra flavorful, seasoned with paprika, garlic, and onion powder.
Provided by Recipes.net Team
Categories Stuffing
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
- To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
- Slice a pocket into the side of each chicken breast meat.
- Spoon the spinach mixture into the breast pockets and spread it evenly.
- Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
- Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
- Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
- Place the stuffed chicken breast in a plate, and use the drippings as the sauce.
- Garnish with parsley, then serve and enjoy!
Nutrition Facts : Calories 426.00kcal, Carbohydrate 3.00g, Cholesterol 123.00mg, Fat 33.00g, Fiber 1.00g, Protein 29.00g, SaturatedFat 13.00g, ServingSize 3.00, Sodium 1,172.00mg, Sugar 2.00g
SPINACH STUFFED CHICKEN
Make and share this Spinach Stuffed Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 37m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In lg skillet, cook spinach in water until wilted, 2 minutes.
- Drain and set aside.
- In same skillet, saute onions, mushrooms, and garlic in oil for 1 minute.
- Stir in the seasonings and spinach; set aside.
- Flatten chicken.
- Spread spinach mix down center of chicken breasts.
- Roll up tightly; secure with toothpick.
- Mix crumbs, cheese, and paprika.
- Beat egg with water.
- Dip each roll in egg, then crumbs.
- Place, seam side down, in 13x9 baking pan coated with cooking spray.
- Drizzle with butter.
- Bake, uncovered, at 350* for 25 minutes.
Nutrition Facts : Calories 234.1, Fat 11, SaturatedFat 4.2, Cholesterol 118.9, Sodium 457.4, Carbohydrate 4.4, Fiber 1.1, Sugar 0.8, Protein 28.7
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
HEALTHY SPINACH STUFFED CHICKEN
This is a quick and healthy recipe that can be easily personalized. It stared with as a baked dish without the salsa from a friend at a WW meeting. I added the salsa and then figured out how to cook in on the stove top. I tried baking it but the meat was either too dry or not cooked so I pan fry it instead. I sometimes add chopped mushrooms to the filling, or use a tomatillo salsa verde in place of the roasted tomato salsa. I am retired in Mexico, and filleted chicken is a staple. Basically what you are doing is slicing the chicken breast in half cross-wise and then slicing it partially in half again to create the thin fillet. If you are doing it yourself, try using a very sharp knife and a partially frozen chicken breast.
Provided by Big Mtnt Woman
Categories Chicken Breast
Time 40m
Yield 4 stuffed chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Ask your butcher to fillet the chicken breast. If done properly each side should come out in one long thin sheet. Cut each fillet in half to make two single servings and for ease of cooking. You will have a total of four fillets. You can pound the chicken breast but I prefer it filleted.
- Roast the tomatoes over a medium high flame or under a broiler, turning frequently. It is OK if they get a little black. As the tomatoes finish roasting, put them in the blender or food processor. Roast the unpeeled garlic gloves as well, remove when lightly browned on all sides. Peal and the chop the garlic. Keep one clove aside for the filling. Add the other to the tomato mixture, Heat oil over medium heat and cook the onions until transparent. Remove ½ the onions for the filling. Add the chopped peppers to the remaining onions and cook until the peppers are soft and the onions are a little brown on the edges. Remove the onion mix from the heat and add to the blender or food processor. Add the basil and ½ the chopped garlic plus salt to taste. (about ½ tsp) Pulse until just blended and still a little chunky.
- Heat the chopped salsa mix over medium heat, stirring frequently. It should reduce somewhat and may brown slightly.
- For the filling: in a separate sauce pan add the remaining roasted garlic cloves, onions, cheese and thawed spinach and mix. Heat thoroughly, About 3 minutes.
- While the salsa and filling are cooking, spray a grill pan or large frying pan with cooking spray and heat over medium high flame. When hot, cook the chicken breast in a single layer. Salt and pepper the chicken to taste. Cook for 2 -3 minutes, just until lightly browned on one side and still uncooked on the other. Flip the chicken and spread the filling over the cooked side. Reduce heat to menium. Cook for about 3 minutes more. Make a partial cut in the center of each chicken breast and fold in half. Check to be sure the chicken is completely cooked. You want it cooked but not dry. Cover with the tomato salsa, cover the pan cook another two minutes or so, remove from heat and serve.
- Additions: If you want to spice the salsa up, add red pepper flakes to taste.
Nutrition Facts : Calories 271.7, Fat 13.6, SaturatedFat 3.6, Cholesterol 72.6, Sodium 130.9, Carbohydrate 10.8, Fiber 4.2, Sugar 5, Protein 27.9
MUSHROOM AND SPINACH STUFFED CHICKEN BREAST
Spinach Stuffed Chicken with mushrooms, feta and onion is a healthy chicken recipe and will keep your love for chicken alive.
Provided by Julia
Categories Main Dishes
Time 45m
Number Of Ingredients 13
Steps:
- Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
- Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
- Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or "pocket") into each breast.
- Transfer the chicken breasts to an oiled or sprayed large casserole dish.
- Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
- Scoop the stuffing into each chicken breast, filling them up to your heart's desire.
- If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don't have them).
- Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
- Serve with your choice of sides and enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 10 grams carbohydrates, Fat 15 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar
More about "healthy spinach stuffed chicken food"
SPINACH STUFFED CHICKEN BREASTS FROM ... - COOKINGNOOK.COM
From cookingnook.com
Cuisine AmericanTotal Time 50 minsCategory Main CourseCalories 313 per serving
- In a large bowl, mix together the spinach, egg and coriander. Season with salt and pepper to taste.
- Cut almost all the way through the chicken breast one way, then turn the piece of chicken and slice back to the point you began. You now have one long, thin piece of chicken. Season it on both sides. Repeat with the other chicken pieces.
- Spoon the filling onto the breast and spread it out over the chicken piece, coming close to but not reaching the edges. Carefully roll up the chicken breast from one end. Secure the end with toothpicks or thin skewers to keep the filling in and place the breast in a roasting dish. Repeat with the other chicken breasts.
CHICKEN STUFFED WITH SPINACH AND CHEESE - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 45 minsCategory MainsCalories 367 per serving
HEALTHY SPINACH STUFFED CHICKEN | THE PALM SOUTH BEACH ...
From palm.southbeachdiet.com
Calories 308Sodium 719mgSaturated Fat 3gTotal Fat 15g
SPINACH AND RICOTTA-STUFFED CHICKEN WITH ... - HEALTHY FOOD
From healthyfood.com
5/5 Total Time 35 minsCategory MainsCalories 430 per serving
10 BEST SPINACH STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
SPINACH STUFFED CHICKEN BREAST {EASY LOW CARB RECIPE ...
From ifoodreal.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 413 per serving
- Preheat medium skillet on medium-high heat and swirl oil to coat. Add onion and garlic, saute for 5 minutes, stirring occasionally.
- Add spinach, 1/2 tsp salt, red pepper flakes and black pepper to taste, and cook until spinach has wilted. Turn off heat and set aside.
- With a sharp paring knife cut a pocket inside each chicken breast. Sprinkle with salt and pepper.
SPINACH STUFFED CHICKEN BREASTS - BASIL AND BUBBLY
From basilandbubbly.com
Ratings 99Calories 434 per servingCategory Chicken, Main Course
- Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
- Cut a pocket into each chicken breast. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND) flat on top of the breast. Make sure that you are pressing the spatula down hard enough to hold the chicken in place. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this. Insert the knife 2/3 of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
- Separate the spinach and cheese mixture into three parts, and roll into thick logs. Stuff each log into the pocket you made in the chicken breasts. Season with remaining salt and pepper.
HEALTHY SPINACH STUFFED CHICKEN RECIPE - CHEFJAR
From chefjar.com
Cuisine InternatinalEstimated Reading Time 4 minsCategory Chicken Recipes/Meat
- In a large skillet/pan heat some olive oil. Add the chopped garlic and fry until browned ( 1-2 minutes).
- Add cleaned spinach and toss to coat. Cook 3-5 minutes. Remove from the heat and allow to cool
SPINACH AND RICOTTA CHEESE STUFFED CHICKEN - EVERYDAY ...
From everydayhealthyrecipes.com
5/5 (7)Total Time 38 minsCategory DinnerCalories 387 per serving
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium size oven tray with parchment paper and set aside.Place a chicken breast on top of a board and cut a pocket into the thicker side of the chicken being careful not to cut through the opposite side. Repeat with the other chicken breasts and place them on top of the baking sheet. Season lightly on top and inside. Set aside.
- Place the spinach in a food processor and pulse a few times until finely chopped (but not mushy).
- In a mixing bowl combine the spinach with the ricotta, 4 tablespoons of the breadcrumbs, grated garlic, onion granules, salt and pepper to taste and stir thoroughly.
CHICKEN STUFFED WITH BRIE, SPINACH AND CRANBERRIES ...
From ifoodreal.com
5/5 (11)Total Time 1 hrCategory DinnerCalories 283 per serving
- Cut chicken into 6 tenders. Slice each tender lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
- Preheat large non-stick skillet on low-medium heat and swirl oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
- Preheat oven to 375 degrees F. Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken. Sprinkle with salt and pepper.
- Return skillet to medium heat and swirl remaining 1 tsp of oil. Add stuffed chicken and sear for about 3 minutes per side. If your skillet is oven proof (I use green pan) cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine. Serve hot with a side of choice (brown rice, quinoa, potatoes etc.) spooning juices on top.
SPINACH-STUFFED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (10)Total Time 1 hr 5 minsServings 4Calories 301 per serving
- Heat olive oil in a medium skillet over medium heat. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). Remove from heat and add the spinach, stirring to combine; set spinach mixture aside.
- Cut the chicken breasts in half horizontally using a sharp knife. Place bottom halves of breasts in a 9- x 9-inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts; top each portion with one-fourth of roasted red peppers, and replace the top halves of breasts.
- Brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray. Add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.
HEART-HEALTHY SPINACH AND MUSHROOM STUFFED CHICKEN
From sunriseseniorliving.com
- First, you'll need to prepare your chicken breasts by pounding them into a thin, even layer. To do this, place the breasts in a sealable plastic bag, then lay the bag on the counter. Cover with a dish cloth, then use a mallet or heavy skillet to pound the chicken. Start at the middle of each breast and work your way to the edges. You'll want each piece of chicken to be around 1/4-inch thick.
- Next, heat up 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, mushrooms and onions to the pan, then sprinkle thyme, rosemary, salt and pepper of the ingredients. Saute the mixture for five minutes. Remove the skillet from the heat and allow the ingredients to cool for a minute. Transfer mushroom and onion mixture into a food processor, then pulse until the mushrooms are finely ground. Put the mixture in a large bowl and mix in spinach and almonds. Stir the ingredients until well-combined, and then you're ready to stuff the chicken breasts.
- Place a mound of stuffing in the center of each piece of chicken. Roll the breast tightly around the filling, and secure the chicken with a toothpick. Pour the remaining olive oil into the skillet and warm over medium heat. Add the stuffed chicken to the pan. It will take around 10 to 12 minutes for the chicken to be cooked through. Make sure to roll the breasts so they brown on all sides. Remove the toothpicks, and your dish is good to go. Serve the chicken with a side of your favorite vegetables and some quinoa for a well-rounded dinner.
30 HEALTHY STUFFED CHICKEN RECIPES TO MAKE TONIGHT — EAT ...
From eatthis.com
- Spinach Stuffed Chicken. Crispy on the outside and juicy on the inside, this chicken recipe checks off all the boxes. It even comes with a surprise stuffed inside—prosciutto and fontina, which helps add another layer to the flavor profile of this easy-to-make recipe.
- Chicken Cordon Bleu. Oozing with cheese and stuffed with salty ham, this timeless chicken cordon bleu recipe makes for the perfect dish to serve at your next dinner party.
- Mushroom-Stuffed Chicken Breast. The chicken breasts in this recipe are first seared for 5 minutes, stuffed, and then finally baked for 15 minutes in the oven.
- Olive Garden Copycat Stuffed Chicken Marsala. With this stuffed chicken marsala recipe you can finally make a popular Olive Garden dish right in your own kitchen.
- Cheesy Tomato Basil Stuffed Chicken. Try this recipe once and you are sure to be craving it for days to come. This dish, which can easily be made using a skillet, features chicken breasts stuffed with a combination of pesto, sun-dried tomatoes, and cheese.
- Spinach and Cottage Cheese Stuffed Chicken. There are so many different ways to use cottage cheese, and we are here for it. In this recipe, tangy cottage cheese is combined with fresh baby spinach, shredded mozzarella, and minced garlic, to create a truly memorable dish.
- Stuffed Chicken Breast with Quinoa and Spinach. Quinoa isn't just for salads, but for stuffing into chicken breasts, too! With this recipe, you can expect a gorgeous plate of oven-roasted chicken breasts full of seasoned quinoa, fresh spinach, and feta cheese.
- Kale and Sundried Tomato Stuffed Chicken. If you can believe it, this delectable recipe only calls for 4 ingredients and 4 ingredients only — chicken, goat cheese, sun-dried tomatoes, and a whole head of kale.
- Asparagus Stuffed Chicken. This asparagus chicken recipe doesn't just look beautiful arranged on a platter, but tastes pretty amazing, too. Asparagus, which is a natural diuretic, joins creamy provolone, Parmesan, and vibrant lemon flavors in this dish that takes around just 30 minutes to make.
- Blueberry Stuffed Chicken. A blueberry's place is not just baked into pies and mixed into parfaits. In fact, blueberries taste wonderful stuffed right into a chicken breast when combined with tangy goat cheese and earthy rosemary.
SPINACH STUFFED CHICKEN BREAST - RECIPES FROM A PANTRY
From recipesfromapantry.com
Category Main CourseCalories 878 per serving
15 BEST STUFFED CHICKEN BREAST RECIPES | STUFFED CHICKEN ...
From foodnetwork.com
Author By
STUFFED CHICKEN WITH SPINACH | DINNER RECIPES | GOODTOKNOW
From goodto.com
4/5 (71)Total Time 50 minsCategory Dinner,Lunch,Main Course,Packed LunchCalories 277 per serving
CHICKEN AND SPINACH RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
SPINACH-STUFFED CHICKEN | CHICKEN.CA
From chicken.ca
Servings 6Calories 500 per serving
SPINACH AND BACON STUFFED CHICKEN BREASTS | EASY WEEKNIGHT ...
From easyweeknightrecipes.com
5/5 (4)Total Time 50 minsCategory Dinner, Main CourseCalories 389 per serving
SPINACH AND FETA STUFFED CHICKEN BREASTS RECIPE - RECIPES.NET
From recipes.net
Cuisine MediterraneanCategory BakedServings 8Total Time 35 mins
SPINACH RICOTTA STUFFED CHICKEN - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (2)Total Time 50 minsCategory Dinner, Main CourseCalories 323 per serving
RECIPE: SPINACH STUFFED CHICKEN BREAST - FOOD FOR MZANSI
From foodformzansi.co.za
5/5 (1)
BEST SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS RECIPES ...
From foodnetwork.ca
BEST YOUR CHEESY STUFFED CHICKEN BREAST NEEDS CREAMY CAJUN ...
From foodnetwork.ca
STUFFED CHICKEN THIGH BAKE TIME - ALL INFORMATION ABOUT ...
From therecipes.info
AIR FRYER SPINACH STUFFED CHICKEN — FIFTY SHADES OF FOOD
From fiftyshadesoffood.com
HEALTHY STUFFED CHICKEN BREAST RECIPES - EATINGWELL
From eatingwell.com
ONE TRAY CREAMY SPINACH-STUFFED CHICKEN RECIPE - KING RECIPES
From gijilmolerku.com
HEALTHY SPINACH STUFFED CHICKEN RECIPES
From tfrecipes.com
SPINACH STUFFED CHICKEN BREAST SIDES COOK THIS RECIPE
From cookthisrecipe.com
STUFFED CHICKEN BREAST RECIPE: EFFORTLESS RECIPE FOR ...
From getarecipes.com
21 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER | …
From allrecipes.com
10 BEST SPINACH STUFFED CHICKEN BREAST HEALTHY RECIPES ...
From yummly.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