Stuffed Chicken Parcels On A Bed Of Spinach Food

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.

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.

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.

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 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.

SPINACH & GOUDA STUFFED CHICKEN BREASTS

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.

CHICKEN AND CAMEMBERT PARCELS

Steps:

• Preheat oven to 200oC. Lightly grease a baking tray.
• Spread each piece of chicken with mustard. Top with camembert and basil.
• Wrap 1 prosciutto slice around each piece.
• Lay 2 sheets of filo flat and spray with oil or brush with butter. Fold in half.
• Top with 1 piece of chicken. Wrap as a parcel.
• Place on prepared baking tray and spray with oil.
• Continue with remaining pastry and chicken. Sprinkle parcels with sesame seeds.
• Bake parcels for 20-25 minutes, until gold and crips.
• Serve with baby spinach leaves.

STUFFED CHICKEN PARCELS ON A BED OF SPINACH

Steps:

• Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick
• Place them in a large dish
• Make marinade with white wine, soy sauce and thyme
• Pour over chicken and leave for 1/2 hour, turning over half way through
• Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
• Remove chicken when ready and pat dry
• Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly
• Roll them up into a sausage shape to form a parcel
• Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
• Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
• Remove from oven and let cool for 5 minutes
• Pierce each parcel to release juices and save, then carefully remove cling film from chicken
• Brown chicken under the grill basting with melted butter
• When golden set aside and keep warm
• Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
• Put spinach in a ziplock bag seal and pierce a few times
• Microwave on full power for 2 1/2 to 3 minutes
• Drain spinach place chicken on top and drizzle with sauce
• Serve with new potatoes and baby carrots