Lemony Spinach Stuffed Chicken Breasts For Two Food

SPINACH-STUFFED CHICKEN BREASTS FOR TWO

Steps:

• Heat oven to 350°F.
• Bring water and 1 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.
• Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
• Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

SPINACH STUFFED CHICKEN BREAST RECIPE

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.

SPINACH-STUFFED CHICKEN BREASTS

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.

SPINACH RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE

Steps:

• Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
• Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
• Make the Chicken: Slice chicken along side.
• Divide the stuffing between the breasts, and insert in flap.
• Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes.
• Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

SPINACH LEMON CHICKEN BREAST

Steps:

• Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
• Combine flour, salt and pepper. Dredge chicken in flour.
• Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
• Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
• Plate chicken over starch of choice (rice, potatoes or pasta). Pour spinach and sauce over all to serve.
• May be served "family style" by placing all on a single large platter.

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH

Steps:

• For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
• Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
• For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
• Place smooth side down on work surface.
• Rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
• Sprinkle each with 1/3 cup of Fontina cheese.
• Top each with 3 spinach leaves, overlapping if necessary.
• Starting at short end, tightly roll up chicken, jelly-roll style.
• Tie with string in several places (can be prepared 8 hours ahead).
• Preheat oven to 350F degrees.
• Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
• Season chicken with salt and pepper.
• Brown well on all sides, about 10 minutes.
• Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
• Transfer to plate and cool 5 minutes.
• Bring sauce to simmer.
• Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
• Spoon sauce onto plates.
• Cut string off chicken.
• Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
• Serve, passing remaining sauce separately.