LEMONY SPINACH-STUFFED CHICKEN BREASTS FOR TWO
"This is really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.
Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
LEMONY SPINACH-STUFFED CHICKEN BREASTS
"This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 253 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon 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: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
- 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 erve immediately.
Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams
LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS
I never trusted spinach---it was green, and it looked like it would kill me. But this recipe changed all that!
Provided by JelsMom
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
- Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
- Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
- Heat oven to 200°F.
- Heat oil in skillet over medium heat.
- Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
- Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
- Remove breasts from skillet and place in baking dish in oven to keep warm.
- Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
- Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.
Nutrition Facts : Calories 250.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.7, Sodium 777.2, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 39.6
PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE
Cream cheese has two jobs in this chicken dinner: it adds just the right amount of creaminess to the spinach and artichoke stuffing and enriches the roasted red pepper sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
- When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
- Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
- Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
- Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
STUFFED LEMON FETA CHICKEN BREASTS WITH TOMATOES AND SPINACH
This is a fabulous dish that is made in a skillet. Make a rice side dish and have a delicious dinner ready in no time!
Provided by Marie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts thin.
- Combine feta cheese, lemon juice and oregano and spread over chicken.
- Fold chicken to enclose filling and secure with a toothpick.
- Heat oil in a skillet until hot.
- Add chicken and cook until golden brown.
- Mix together chicken broth, tomato and spinach and add to skillet.
- Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.
Nutrition Facts : Calories 270.6, Fat 13.2, SaturatedFat 6.5, Cholesterol 99.2, Sodium 690.2, Carbohydrate 3.3, Fiber 0.5, Sugar 2.4, Protein 33.2
STUFFED CHICKEN WITH LEMON, CAPERS & CHILLI
Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
- Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
- Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.
Nutrition Facts : Calories 500 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
SPINACH RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE
Make and share this Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine recipe from Food.com.
Provided by t_ballet
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 715.1, Fat 37.5, SaturatedFat 14.9, Cholesterol 294.6, Sodium 1196.7, Carbohydrate 8, Fiber 0.7, Sugar 2.1, Protein 73.3
SPINACH-STUFFED CHICKEN BREASTS
Provided by Carole Schreder
Categories Cheese Chicken Leafy Green Poultry Bake Sauté Low Carb Dinner Cream Cheese Spinach Bon Appétit Lancaster Pennsylvania
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
- Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.
SPINACH PESTO-STUFFED GRILLED CHICKEN
A lemony spinach-Parmesan pesto ensures these grilled chicken breasts will be anything but boring! Prepare to receive lavish praise for this dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Mix 1/4 cup Lemony Spinach-Parmesan Pesto and cheese. Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff with cheese mixture. Close pockets; secure with wooden toothpicks. Spray chicken with cooking spray.
- Grill 5 min. on each side or until done (165°F).
- Serve topped with remaining pesto.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 120 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 26 g
STUFFED CHICKEN BREAST WITH FETA, SPINACH & TOMATOES
Steps:
- Place each chicken breast between plastic wrap and pound out to 1/4 inch thick. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder & pepper in a medium bowl.
- Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly.
- Place rolled breasts seam side down in slow cooker. Top with canned tomatoes & olives.
- Cook on Low for 5 1/2 - 6 hours, or on High for 4 hours. Serve with rice or polenta.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
SPINACH STUFFED CHICKEN BREASTS
Make and share this Spinach Stuffed Chicken Breasts recipe from Food.com.
Provided by ngibsonn
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using dried tomatoes, cover with boiling water in a bowl.
- Let stand 5 minutes and drain.
- Finely chop tomatoes.
- Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs.
- Set aside.
- Preheat oven to 350°F.
- Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
- Divide spinach mixture into equal portions and spread over each chicken breast.
- Roll up chicken breasts and secure with toothpicks.
- Roll in breadcrumbs.
- Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout.
- Remove toothpicks before serving.
Nutrition Facts : Calories 218.6, Fat 4.9, SaturatedFat 2, Cholesterol 71, Sodium 375.8, Carbohydrate 12.9, Fiber 2.2, Sugar 1.2, Protein 30.1
SPINACH LEMON CHICKEN BREAST
Snagged from an advertisement in Southern Living and adapted for our tastes. Wilted spinach in a lemony "gravy" to spoon over chicken and the starch of your choice. Wild rice is a nice one to try.
Provided by Ma Field
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 318.9, Fat 12.9, SaturatedFat 4.9, Cholesterol 90.8, Sodium 344.9, Carbohydrate 18.1, Fiber 2.4, Sugar 1.3, Protein 30
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