Stuffed Chicken Breasts With Gouda And Spinach Food

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CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN



Cheese, spinach & mushroom stuffed chicken image

Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro

Provided by John Torode

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella , coarsely grated
20g parmesan , finely grated
4 skinless chicken breasts
4 slices prosciutto

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.

Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. 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. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

GOUDA-STUFFED CHICKEN



Gouda-Stuffed Chicken image

My brother gave me the recipe for this hearty dish we often serve at family gatherings. Men, especially, seem to enjoy it, and it's become one of our special favorites. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
2 ounces smoked Gouda cheese, cut into thin pieces
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil, divided
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup apple cider or unsweetened apple juice
2 large tart apples, thinly sliced
1 tablespoon honey

Steps:

  • Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

Nutrition Facts : Calories 350 calories, Fat 10g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 507mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH



Stuffed Chicken Breasts with Gouda and Spinach image

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (1 1/4 lb)
1/2 cup shredded smoked Gouda or Swiss cheese (2 oz)
1/4 teaspoon ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter or margarine, melted

Steps:

  • Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  • In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 255, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg

SPINACH AND GOUDA STUFFED CHICKEN BREASTS



Spinach and Gouda Stuffed Chicken Breasts image

This was one of the first recipes I made for my husband when we got married. I'm pretty sure it made him love me more. Haha.

Provided by Alicia Clark

Categories     Chicken

Time 1h

Number Of Ingredients 8

4 chicken breasts, boneless and skinless
1/2 c gouda cheese, shredded
1/4 tsp nutmeg
1 (10oz) pkg spinach, stems removed
1/2 tsp salt
1/4 tsp pepper
1/4 c butter, melted (sub. with a sprinkling of olive oil)
a pinch paprika (optional)

Steps:

  • 1. Cut a fist-sized pocket in the chicken breasts.
  • 2. Mix together Gouda, nutmeg, spinach and salt. Stuff evenly into chicken breasts.
  • 3. Place in a greased 9x13" glass pan. Sprinkle pepper on top of chicken. Spoon butter evenly on top of chicken. Top with paprika (optional). Place in oven for 45 minutes.

GOUDA AND SPINACH STUFFED CHICKEN BREASTS



Gouda and Spinach Stuffed Chicken Breasts image

Smoked gouda is such a flavorful cheese. You don't need a lot of extra sauces and spices to make this chicken really great. Wonderful for company as well.

Provided by alijen

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup shredded smoked gouda cheese
1/4 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and pressed
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons margarine, melted

Steps:

  • Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
  • Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
  • Remove bones from chicken breasts.
  • Do not remove skin.
  • Loosen skin from chicken breasts.
  • Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
  • Smooth skin over breasts, tucking under loose areas.
  • Place chicken, skin sides up, in pan.
  • Sprinkle with salt and pepper.
  • Drizzle with margarine or butter.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 214.9, Fat 13.1, SaturatedFat 5, Cholesterol 62.5, Sodium 526.8, Carbohydrate 3.6, Fiber 2.3, Sugar 1, Protein 21.5

SPINACH & GOUDA STUFFED CHICKEN BREASTS



Spinach & Gouda Stuffed Chicken Breasts image

I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors. This ones for you!

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 3 serving(s)

Number Of Ingredients 12

1 1/2 cups spinach leaves, washed and stems removed
3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
salt
pepper
1/2-3/4 cup shredded gouda cheese
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 garlic clove, peeled and minced
1/4 cup Italian style breadcrumbs
1 teaspoon dried basil
1/8 teaspoon garlic salt
2 tablespoons all-purpose flour
1 egg, lightly beaten

Steps:

  • Preheat oven to 375°F
  • Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
  • Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
  • Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
  • Mix the breadcrumbs with the dried basil and garlic salt.
  • Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
  • Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

Nutrition Facts : Calories 228.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 138.9, Sodium 196.4, Carbohydrate 13, Fiber 1.4, Sugar 0.8, Protein 31.9

SPINACH AND RED PEPPER-STUFFED CHICKEN



Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

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 CHICKEN BREASTS WITH GOUDA AND SPINACH



Stuffed Chicken Breasts with Gouda and Spinach image

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well! And, when sliced and fanned or arranged over seasoned noodles or rice, the presentation is elegant.

Provided by Allrecipes Member

Time 1h15m

Yield 4

Number Of Ingredients 7

½ cup shredded smoked Gouda cheese
¼ teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 breast half, bone and skin removed (blank)s bone-in chicken breast halves, skinless
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons margarine, melted

Steps:

  • To Make Smoked Gouda-Spinach Stuffing: Combine all stuffing ingredients. Mix together.
  • Preheat oven to 375 degrees F. Grease square pan, 9x9x2 inches.
  • Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  • Make desired stuffing. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper. Drizzle with margarine.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 85.5 mg, Fat 8.2 g, Fiber 2.7 g, Protein 33.9 g, SaturatedFat 3.5 g, Sodium 581.4 mg, Sugar 0.8 g

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From tfrecipes.com


CHICKEN WITH GOUDA CHEESE RECIPES
Spinach Stuffed Chicken Breast Preppy Kitchen. chicken breasts, onion, vegetable stock, sliced mushrooms, fresh spinach and 11 more. Apple, Gouda & Bacon Stuffed Chicken … From yummly.com. See details. 10 BEST GOUDA CHEESE CHICKEN RECIPES | YUMMLY. 2021-11-15 · Gouda Cheese Chicken Recipes 238,513 Recipes. Last updated Nov 15, 2021. …
From tfrecipes.com


CHEESY SPINACH STUFFED CHICKEN BREASTS - YOUTUBE
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the...
From youtube.com


ALMOST WASTED: GOUDA AND SPINACH STUFFED CHICKEN BREAST
The spinach and cheese helped to keep the chicken nice and moist, with the cheese adding saltiness and a creamy, gooey texture to the meal. Make a pocket in each chicken breast by using a sharp knife to cut in from the 'straight', or breastbone side of the breast.
From almostwasted.blogspot.com


CHICKEN ROULADE STUFFED WITH SMOKED BACON, SPINACH & GOUDA ...
Stuffed with Gouda cheese, bacon and then grilled, these chicken roulade are simply delicious. Now this is the way to eat chicken breasts. button button The Spruce Eats
From news24lite.com


CHOMP: STUFFED CHICKEN BREAST WITH GOUDA AND SPINACH
Chicken stuffed with Gouda and spinach! Chomp! These are the ingredients (for 1 serving) : Gouda (probably less than 1oz total that I used.) Spinach, Fresh (1/2 cup) Nutmeg- 1 tsp 1 Chicken Breast Pepper. Slice open chicken breast. In a bowl mix up grated Gouda, chopped spinach and nutmeg. Place in chicken. Top with pepper Cook in 375F oven (around 30 …
From lesliechomp.blogspot.com


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