Savory Spinach Filled Chicken Breasts Food

SPINACH STUFFED CHICKEN BREAST RECIPE

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!

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 BREAST

Steps:

• Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
• In a large bowl, combine softened cream cheese, mozzarella, parmesan, spinach, basil, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside, or cover and refrigerate if not stuffing the chicken right away.
• On the thickest side of the chicken breast, cut about a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a 1-inch uncut area to keep the other sides connected. Make sure not to cut through the bottom. Repeat with the remaining pieces.
• In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
• Evenly spread the filling into the pocket of each chicken breast, about 3 to 4 tablespoons, do not overfill. If available, close the opening with toothpicks to secure the filling inside.
• Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down, lightly press the meat to make contact with the pan. Cook until golden-brown on the surface, about 5 to 7 minutes. Flip over and cook for 5 minutes. If using smaller chicken breasts, check for doneness as baking may not be necessary.
• Transfer the pan to the oven. Bake until the meat is no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 10 to 15 minutes, depending on the thickness. Rest for 5 minutes, remove the toothpicks, and serve hot.

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
• Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
• Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
• Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS

Steps:

• You will also need: large plastic food storage bags or waxed paper.
• Place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
• Pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
• Be firm and controlled with your strokes.
• Defrost spinach in the microwave.
• Transfer spinach to a kitchen or a piece of cheese cloth.
• Twist towel around spinach and wring it out until the spinach is very dry.
• Transfer the spinach to a medium size mixing bowl.
• Place a non-stick skillet over medium heat.
• When skillet is hot, add the butter, mushrooms, garlic and shallot.
• Season with salt and pepper, and saute 5 minutes.
• Transfer mushrooms, garlic and shallot to a 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 and nutmeg to the bowl.
• Stir to combine the stuffing.
• Return the 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 of extra-virgin olive oil to the skillet.
• Add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
• The chicken will cook quickly, because it is thin.
• Remove breasts.
• Add butter and flour to the skillet.
• Cook butter and flour 1 minute.
• Whisk in the wine and reduce for another minute.
• Whisk in the chicken broth, and then return the breasts to the skillet.
• Reduce the heat and simmer until ready to serve.
• Remove the toothpicks.
• Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
• Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.

SAVORY SPINACH CHICKEN

Steps:

• Place 3 tablespoons salad dressing in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. In a small skillet, brown chicken on each side. Remove and keep warm. In the same skillet, saute the spinach, remaining salad dressing and salt until spinach is wilted; drain., Place chicken in a shallow baking dish coated with cooking spray. Top with spinach and cheese. Bake, uncovered, at 350° for 18-22 minutes or until chicken juices run clear.

SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
• When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

AWESOME SPINACH STUFFED CHICKEN BREAST

Steps:

• In a medium bowl, mix mayonnaise, spinach, feta cheese, sun-dried tomatoes, pine nuts, bacon and garlic. Set aside.
• Mix parmesan cheese, Italian salad dressing mix and garlic powder to make seasoning. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Secure with toothpicks.
• Season with parmesan mixture. Place in shallow baking dish. Cover.
• Bake at 400°F for 25-30 minutes, or until chicken is no longer pink.