CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
SPINACH CHICKEN PARMESAN
A family favorite. A classic dish with a Popeye-esque twist; so eat yer spinach (with chicken parmesan) and enjoy it, too!
Provided by KMSMOKEY
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
- In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 3.6 g, Cholesterol 77.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 185.4 mg, Sugar 1.4 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
CHICKEN CRESCENT WREATH
Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. -Marlene Denissen, St. Croix Falls, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 151 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 357mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
CREAMY CHICKEN WITH SPINACH
This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.
Provided by KKraft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g
CREAMY SPINACH CHICKEN DINNER
Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.
Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
CHICKEN, ARTICHOKE, AND SPINACH WREATH
If you love spinach and artichoke dip, you'll also love this dish! It has the same flavors, but adds chicken and flaky pastry to make an impressive party snack instead of a dip. Serve this to the crowd watching the big game, or to the girls at your next bridal shower, either way you're sure to get rave reviews.
Provided by IngridH
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- In a large skillet, cook the bacon until crisp. Set aside on paper towels to drain grease.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Grill or sauté chicken until just cooked through. Set aside to cool slightly.
- While chicken cooks, mix mayo, basil, oregano, garlic powder, onion powder, a pinch of kosher salt, and a big pinch of ground black pepper in a large mixing bowl.
- Add the chopped scallions to the bowl.
- Chop cooked chicken into bite sized pieces. Add to the bowl.
- Drain, rinse, and pat dry artichokes. Chop finely, and add to the bowl.
- Thaw frozen spinach, rinse, and drain very well, squeezing out all excess water. Add to the bowl.
- Crumble cooked bacon, and add to the bowl.
- Mix well, until all of the ingredients are coated with the mayo mixture.
- Taste, and add more salt or pepper if needed.
- Open the rolls, and separate the dough into 16 triangles.
- On a baking stone or greased baking sheet, arrange the triangles in a circle, with the large ends overlapping near the center of the sheet and the thin points facing away from the center (this should look like a sunburst with a hole in the middle when done). If the points hang over the edge of the sheet, that's okay.
- Spread half of the chicken mixture evenly in a ring over the wide ends of the dough.
- Open the cheese wedges and cut each triangle in half, making two smaller triangles.
- Lay the cheese on top of the chicken mixture, arranging the triangles evenly around the circle.
- Cover the cheese with the rest of the chicken mixture.
- Pull the narrow points of the dough over the chicken mixture, pinching the dough together at the inside of the ring to seal (The chicken mixture will not be completely covered).
- Bake at 375F for 20 minutes, or until dough is golden brown.
- Remove from oven, and let rest for 5 minutes before cutting into wedges to serve.
CRISPY CHICKEN WITH CREAMED SPINACH GRAVY
This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
- Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
- Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.
Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 237 milligrams, Sodium 577 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 51 grams, Sugar 8 grams
CHICKEN WITH SPINACH
This is a garlicky and incredibly smooth spinach and chicken curry.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a food processor, blend the spinach to a puree using 1 or 2 tablespoons of water to loosen the mixture, transfer the spinach to a bowl, and set aside. Clean the food processor.
- Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves, and cinnamon, and fry for 20 to 30 seconds. Add the green chiles, and onion, and continue to fry for 4 to 5 minutes, or until caramelized.
- Meanwhile, blend the ginger, garlic, and tomatoes to a smooth paste in the food processor.
- When the onions have caramelized, add the paste, chicken pieces, coriander, and garam masala to the pan, and stir well, to combine. Season the mixture with salt, to taste, and simmer for 12 to 15 minutes, stirring frequently.
- Add the yogurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out.
- Stir in the spinach puree and continue to simmer for 10 to 12 minutes, or until the chicken has cooked through. Season the mixture, with salt, and freshly ground black pepper, to taste, then serve with rice.
FESTIVE HAM AND CHEESE WREATH
Make and share this Festive Ham and Cheese Wreath recipe from Food.com.
Provided by lazy gourmet
Categories Breads
Time 1h10m
Yield 40 appetizers, 40 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F Spray large cookie sheet with nonstick spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
- Separate one can of dough into 10 biscuits; leave second can in the refrigerator. Separate each biscuit into two layers. Press each biscuit layer to form 3 1/2 inch round.
- Place one rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
- Arrange 8 balls seems side down and sides almost touching, to form ring on sprayed cookie sheet, leaving a 3 inch hole in the center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush with beaten egg. Sprinkle with sesame or poppy seed.
- Bake at 375F for 18 to 25 minutes or until golden brown. Carefully slide wreath on serving platter and sprinkle with diced bell peper. Serve warm.
Nutrition Facts : Calories 94, Fat 5, SaturatedFat 1.9, Cholesterol 14.6, Sodium 192.3, Carbohydrate 8, Fiber 0.2, Sugar 1.5, Protein 4.2
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
HOLIDAY CHICKEN & SAUSAGE WREATH
Hearty enough to cut into larger slices as a main dish, this golden wreath brims with a delicious, ooey-gooey meat filling. You'll want to make this one year-round! -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside, wide ends overlapping and leaving a 3-in. circle open in center. Press overlapping edges of dough to seal., In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and transfer to a large bowl. Stir in remaining ingredients., Spoon mixture across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. Let stand 15 minutes before slicing.
Nutrition Facts :
SPINACH CHICKEN WREATH
I had a dish that was similar to this one time but didn't know the ingredients but knew what was in it...So i decided to come up with one on my own and its pretty tasty! My husband loves spinach so it was all gone and even my two year old and his three year old buddy loved it!!!
Provided by saracrocker
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken breast until done and chop.
- Drain thawed spinach and squeeze out water.
- Mix all ingredients together except crescent rolls.
- Arrange crescent triangles in a circle with wide ends overlapping
- Spoon mixture evenly onto widest end of each triangle. bring outside points of triangles up over filling and tuck under.
- Bake in a 350 degree oven for 20-25 minutes.
Nutrition Facts : Calories 294.6, Fat 11.3, SaturatedFat 4.7, Cholesterol 58.3, Sodium 625.6, Carbohydrate 32.8, Fiber 3.3, Sugar 3.2, Protein 15.5
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