CHICKEN SPINACH POCKET
This recipe was created for the "Ready, Set, Cook: RSC Lucky #13 Cooking Contest." This is a wonderful sweet and savory meal for lunch/snack that will be sure to delight your family. Despite its use of spinach and mushrooms, the use of honey, mustard, and cheese creates a delightful sensation in your mouth during each oozy bite.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, whisk the Dijon mustard and honey together.
- Dice up raw chicken breast into approximately 1 inch cubes.
- In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
- Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
- Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
- Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
- Afterwards, place the spinach in the frying pan with the mushrooms.
- Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
- Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
- Take the laughing cow cheese and spread it on the other four of the crescent triangles.
- Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
- Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
- Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
- Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
- Pinch the top and the bottom together to close the crescent dough.
- Add a small hole in the top of the dough for a vent.
- Bake for 13-14 minutes or until golden brown.
IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
EASY STUFFED CHICKEN BREAST RECIPE
In just over 20 minutes, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs! A winner every time!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
- Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
- Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef's knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
- Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
- In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken's internal temperature should register 165 degrees F).
- Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!
Nutrition Facts : Calories 259.3 kcal, Carbohydrate 4.3 g, Protein 24.2 g, SaturatedFat 4.4 g, Cholesterol 66 mg, Fiber 1.9 g, ServingSize 1 serving
CHICKEN AND SPINACH PUFFS
These puffs are stuffed with a delicious creamy chicken mixture and baked.
Provided by candace
Categories Appetizers and Snacks Pastries
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
- Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
- Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.
Nutrition Facts : Calories 364 calories, Carbohydrate 28.4 g, Cholesterol 28.3 mg, Fat 22.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 8.1 g, Sodium 656.3 mg, Sugar 5.2 g
SPINACH-STUFFED CHICKEN
A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.
Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 53g protein.
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