SPINACH-STUFFED CHICKEN POCKETS
With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
SPINACH STUFFED CHICKEN BREASTS
These spinach stuffed chicken breasts are loaded with cream cheese, fresh spinach, and Parmesan cheese.
Provided by Karly Campbell
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place the chicken breasts on a cutting board and drizzle with oil.
- Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
- Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
- Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
- Spoon the spinach mixture into each chicken breast evenly.
- Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 407 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 chicken breast, Sodium 873 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SPINACH STUFFED CHICKEN BREASTS
Make and share this Spinach Stuffed Chicken Breasts recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 52m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon of olive oil at medium high heat. Add onion and bell pepper and cook while stirring for 5 minutes. Add spinach, 1 teaspoon of rosemary, 1/2 teaspoon of salt and 1/4 teaspoon black pepper and cook while stirring for 3 minutes or until spinach had softened. Remove skillet from the heat and let cool slightly. Add cheese and stir. Set aside. In a small bowl, mix remaining of oil, rosemary salt and pepper.
- With a sharp knife, cut each chicken breast horizontaly on the thickest side, in a way to do a pocket. Stuff each pocket of 3 to 4 tablespoons of the spinach mixture. Fix each pocket with a tooth-pick. With the fingers, brush each side of the chicken breasts with the mixture of rosemary.
- Set the bbq to medium high heat. Put the stuffed chicken breasts on oiled grill. Close the cover of the bbq and cook 10 to 12 minutes on each side or until chicken is not pink inside.
Nutrition Facts : Calories 220.6, Fat 9.9, SaturatedFat 2.6, Cholesterol 82.9, Sodium 621.4, Carbohydrate 3.5, Fiber 1.5, Sugar 1.1, Protein 28.7
SPINACH-STUFFED CHICKEN POCKETS FOR TWO
With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 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.
Nutrition Facts : Calories 544 calories, Fat 35g fat (13g saturated fat), Cholesterol 193mg cholesterol, Sodium 823mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening).
- Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken.
- Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up.
- Prepare a grill for a 2-stage fire (one hot side, one cool side).
- Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side.
- Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.
CHICKEN BREASTS STUFFED WITH FETA AND SPINACH
Make and share this Chicken Breasts Stuffed with Feta and Spinach recipe from Food.com.
Provided by tranch
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, wash and dry chicken.
- Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides.
- In a small bowl combine spinach an d Feta and mix well.
- Fill pockets in chicken breasts with Feta mixture and secure with toothpicks.
- Place in a glass or ceramic baking dish.
- Mix together lemon juice, olive oil, salt and pepper and pour over chicken.
- Marinate 30 minutes, turning once.
- Season chicken with salt and pepper and broil until golden, about 15 minutes.
Nutrition Facts : Calories 207.8, Fat 12.6, SaturatedFat 4.5, Cholesterol 59.8, Sodium 271.5, Carbohydrate 4.2, Fiber 2.3, Sugar 1.2, Protein 20.1
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
SPINACH STUFFED CHICKEN BREASTS
Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!
Provided by Laurie Wheeler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g
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