Spinach Stuffed Chicken Breasts For Two Food

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

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.

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA

Steps:

• Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
• Drain, dry and lay flat between sheets of parchment.
• While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
• Heat your oven to 325 degress F.
• Prepare a sheet pan with a large cooling rack on top.
• Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
• Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
• The oil should be just below the smoke point.
• Have a splatter guard nearby!
• Wisk milk and egg in bowl then pour into a deep plate.
• Place seasoned flour into a second deep plate.
• Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
• Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
• Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
• Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
• Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
• Lay to rest on the prepared cooling rack.
• Repeat with the other 5 breasts.
• Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
• Place back on the cooling rack/sheet pan rig after browning.
• Repeat until complete.
• Place breasts in the pre-heated oven and cook until done.
• About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
• Let them sit uncovered for 5 minutes before cutting/serving.
• THe outside is nice and crisp, the inside is juicy and flavorful!
• You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!

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-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., 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 before serving.

SPINACH-STUFFED CHICKEN BREASTS

Steps:

• Prepare grill.
• In medium sized skillet heat 1 tbsp oil over medium high heat.
• Add onion and red pepper; saute 5 minutes.
• Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
• Remove from heat; let cool slightly.
• Stir in cheese.
• For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
• In each breast, cut a pocket horizontally through thicker side.
• Fill each with 3-4 tbsp spinach stuffing.
• With 2 toothpicks, secure pocket closed.
• With fingers, spread rub on both sides of each chicken breast.
• Grill 10-12 minutes per side or till thermometer registers 170.