Herbed Chicken And Spinach Meatballs Food

CHICKEN SPINACH MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with cooking spray.
• Combine onion, jalapeno peppers, ginger, and garlic in a food processor; pulse until coarsely chopped.
• Place onion mixture, chicken, spinach, Asiago cheese, feta cheese, salt, basil, and turmeric in a large bowl. Mix together gently. Form mixture into balls. Arrange balls about 1/2 inch apart on the baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 15 minutes.

HERBED CHICKEN AND SPINACH MEATBALLS

Steps:

• Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
• In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
• Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
• Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
• Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.

SPINACH AND CHEESE MEATBALLS

Steps:

• Mix all ingredients together thoroughly and shape into 30 balls.
• Spray a skillet with nonstick spray and fry balls just until browned, about 2-3 minutes.
• Heat oven to 350 degrees. Put balls onto broiler pan (or pan with wire rack) sprayed with non-stick spray, and bake for 30 minutes.
• Store in freezer. To thaw, put a few on a plate and microwave for about 30 seconds.

GARLIC HERB SPAGHETTI WITH BAKED CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees. Mix all the meatball ingredients until well combined. Roll into 30 small balls. Place on a baking sheet lined with foil and sprayed with oil to prevent sticking. Bake for 25-30 minutes.

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
• Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
• Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
• Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
• Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
• Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

CHICKEN MEATBALLS WITH SPINACH AND ROASTED GARLIC

Steps:

• Roast garlic by slicing off the top of the head and coating with 1T olive oil.
• Wrap in foil, place on cookie sheet and bake 40 minuted until soft.
• Let cool and then squeeze the garlic out of each clove an into a large mixing bowl.
• In the same bowl, add chopped spinach, cheeses, lemon, olive oil, egg, salt and pepper.
• Gently mix in chicken and breadcrumbs until well combined.
• Chill mixture for approx 30 minutes. It will make it easier to scoop.
• Using an ice cream scoop, or similar device, scoop balls onto a foil lined baking sheet and bake at 400 for approx 20 minutes or until golden brown.