Spinach And Rice Stuffed Chicken Breast Food

SPINACH STUFFED CHICKEN BREASTS

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).

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 AND MUSHROOM STUFFED CHICKEN BREASTS

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 AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

SPINACH STUFFED CHICKEN BREAST

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.

SPINACH AND RICE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees.
• Butterfly cut the chicken breast. Cover in saran wrap and pound with flat side of meat tenderizer until ¼ in thick.
• In a medium fry pan melt the butter and add the wine. Sauté the onion, garlic and mushrooms until tender.
• Defrost the spinach and squeeze as much of the liquid out of it as possible. Add to the onion, garlic and mushroom mixture. Mix well to break apart the spinach and mix well.
• Add the onion, garlic. mushroom and spinach mixture to the cooked white rice and mix well.
• Use the rice mixture to stuff the chicken breast. You will have rice remaining.
• Place remaining rice in a 9" x 13" baking pan (I recommend that you put tin foil around the edges of the pan - otherwise the rice will burn) and place the stuffed chicken breast on the rice.
• Bake chicken for 35 minutes. While chicken is baking prepare hollandaise sauce according to the directions. After 35 minutes using half of the hollandaise sauce, cover the chicken and bake another 10 minutes or until the internal temperature of the chicken is 165 - 170 degrees using a good meat thermometer.
• Use the remaining hollandaise sauce for the chicken or for the rice once plated.

SPINACH AND RICE STUFFED CHICKEN BREAST

Steps:

• Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
• Combine rice, cream cheese, and sour cream in a mixing bowl.
• Add spinach and rosemary to the stuffing mixture.
• Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
• Pound the chicken breasts with a tenderizer so that they are flattenned.
• Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
• If you wish, coat each "roll" with olive oil and then with breadcrumbs.
• Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
• Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).

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.

SPINACH AND RICE STUFFED CHICKEN

Steps:

• Preheat the oven to 220C or 425 degrees F.
• In a saucepan, put in just enough water to cover the bottom, bring to a boil and then wilt half the spinach in the water.
• Drain and cool.
• In a small frying pan heat 1 tbsp olive oil.
• Gently fry the onion and garlic for 1 minute to soften.
• Remove from the heat.
• In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley.
• Season.
• Cut a slice in each chicken breast.
• Divide the spinach mixture between the two pockets, packing it in tightly.
• Wrap two strips of bacon around each chicken breast.
• Transfer to the oven and bake for 30-35 minutes or until the chicken and bacon are cooked.
• In a medium bowl mix the remaining oil with the balsamic vinegar.
• Fold in the remaining uncooked spinach.
• To serve, sit the chicken on a bed of dressed spinach.

LEMONY SPINACH-STUFFED CHICKEN BREASTS

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.