Spinach Sun Dried Tomato Stuffed Chicken Breast Food

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES

Steps:

• Coat a large nonstick skillet with nonstick cooking spray.
• Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
• Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
• Set aside.
• Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
• Close by pressing flesh together and securing with a wooden toothpick, if necessary.
• Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
• Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
• Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
• Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
• Serve hot.

SPINACH & SUN DRIED TOMATO STUFFED CHICKEN WITH GARLIC &

Steps:

• Place a long piece of plastic wrap over your cutting board and place 1 chicken breast at a time top side down on the wrap. Then fold the plastic wrap over the Chicken. (Covering the chicken with the plastic will help in pounding the chicken with the meat mallet.) Then pound the chicken evenly to spread the flesh of the chicken out so you get an even ¼ to ½ inch thick piece of chicken. Once pounded out into a single thin piece you will be able to stuff and roll them up. Season the breasts with salt and pepper.
• Soak sun dried tomatoes in boiling hot water for 15 minute While there soaking mix the Olive oil and clarified butter/bacon grease together. Then in a saute pan pour half of your oil mixture in and heat the pan on a medium high. Add the sliced onions in and cook for 3-4 minute then add in minced garlic and cook for an additional 2 minute salt and pepper mix to taste. Drain off oil and lightly tossed the spinach in the onion mix and place in a bowl, add in the sliced sun dried tomatoes and allow to cool. Place the Spinach mix evenly on each breast. Sprinkle the cheese on top of your spinach mix and then fold in each end and roll tightly. Secure breasts with toothpicks. Add the remainder of your oil mix to the pan heat on medium high. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Allow to rest to keep moister in (at least 5min.) Drain the oil from the sauté pan and deglaze the pan by adding in the red wine, then add the balsamic vinegar and the honey. Boil on a medium heat until reduced by 2/3.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, parsley, basil, granulated garlic, milk, butter, salt and freshly ground pepper into the potatoes with a beater.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate. Place the stuffed chicken around potatoes in a circle. Then Drizzle the balsamic reduction in a circler motion around the outside of the chicken.
• By: Travis W Holland.

SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350.
• Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side slightly over lapping. Lay one chicken breast on top lengthwise. Sprinkle with salt and pepper. Cover with half the Fontina, spinach and sun dried tomatoes. Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use toothpicks to keep closed. Repeat with the other breast.
• Add olive oil to a medium large oven proof skillet; heat over medium heat. Add shallots and garlic. Stirring constantly, cook until soft. Add chicken breasts one at a time and brown on all sides. Remove from skillet and set aside on a plate. While the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place in the oven.
• Bake for 30 - 40 minutes, or until done. Remove from the oven and remove string or toothpicks. Slice into 1 inch slices. Serve over angel hair pasta.

FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST

Steps:

• Rinse the chicken breast and pat dry with a paper towel.
• Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
• Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
• Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
• Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
• Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
• Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.

CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE

Steps:

• Preheat oven to 400°F.
• Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
• Mix boursin cheese with scallions and set aside.
• Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
• Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
• Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
• Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.