Spinach Stuffed Chicken Spirals Food

SPINACH STUFFED CHICKEN BREASTS

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.

SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN

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.

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.

STUFFED SPINACH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
• Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
• Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize.
• Lightly season with salt, pepper, garlic powder, and onion powder.
• Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
• Repeat chicken rolling process until all done, and casserole dish is filled.
• sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
• Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.).
• Serve with side of steamed veggies or salad.

SPINACH STUFFED CHICKEN WITH SPINACH CREAM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
• Firmly squeeze spinach until well drained and practically dry. (I wrap in clean kitchen towel and wring moisture out.) In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sautéed Spinach Cream Sauce.)
• For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto or . Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
• Bake, uncovered, in a preheated oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees). Remove toothpicks. Meanwhile, prepare Spinach Cream Sauce.
• To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.
• Sautéed Spinach Cream Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute; add the remaining chopped spinach. Cook and stir for 5 minutes. Add whipping cream, kosher salt and freshly ground black pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.

BAKED CHICKEN AND SPINACH STUFFING

Steps:

• Heat oven to 350 degrees F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top. Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degrees F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing. High Altitude (3500-6500 ft): In step 3, after adding stuffing to oven, bake chicken and stuffing 20 to 30 minutes longer.

GREEK SPINACH-STUFFED CHICKEN

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-STUFFED CHICKEN SPIRALS

Steps:

• Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
• Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
• Remove plastic wrap, and sprinkle chicken with black pepper to taste.
• Squeeze spinach until well-drained and almost dry.
• In a small bowl, combine half of the spinach with the egg. (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).
• Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
• Top with a piece of prosciutto.
• Place a stick of cheese near the edge of the chicken breast.
• Fold in sides and roll up, starting from edge with the cheese.
• Place rolls, seam side down, into a 13x9x2 inch baking dish.
• Drizzle with butter.
• Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
• Prepare Sauteed Spinach Cream Sauce while chicken is baking.
• Spoon sauce over chicken breasts when serving.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

SPINACH STUFFED CHICKEN

Steps:

• In lg skillet, cook spinach in water until wilted, 2 minutes.
• Drain and set aside.
• In same skillet, saute onions, mushrooms, and garlic in oil for 1 minute.
• Stir in the seasonings and spinach; set aside.
• Flatten chicken.
• Spread spinach mix down center of chicken breasts.
• Roll up tightly; secure with toothpick.
• Mix crumbs, cheese, and paprika.
• Beat egg with water.
• Dip each roll in egg, then crumbs.
• Place, seam side down, in 13x9 baking pan coated with cooking spray.
• Drizzle with butter.
• Bake, uncovered, at 350* for 25 minutes.

SPINACH & FETA STUFFED CHICKEN

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

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.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.

SPINACH DIP STUFFED CHICKEN

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F. Place a piece of parchment paper or a silicone mat in a baking sheet and coated with nonstick cooking spray; set aside.
• Mix together the spinach, peppers, cream cheese, parmesan cheese, and garlic. Set aside.
• Butterfly the chicken then pound to about ¼" thick. Season with salt and pepper and spread them out on a cutting board. Fill each pocket with ¼ of the spinach mixture. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks.
• Pour the buttermilk into a shallow bowl. Place the flour in a shallow dish. Place the panko, salt, pepper, and onion powder in a shallow dish. Dip the chicken in the buttermilk then dredge lightly with the flour. Coat the chicken again with the buttermilk. Dredge the chicken in the panko, making sure they adhere well to the surface. Place the chicken on the prepared baking sheet and spray the tops with cooking spray.
• Bake 40-45 minutes or until chicken is no longer pink in center and 165°F internal temperature. Let rest for 5 minutes before serving.