STUFFED CHICKEN BREASTS
Tender stuffed chicken is baked and served in a creamy spinach sauce!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Butterfly each chicken breast and fill it with two slices of mozzarella cheese. Season with salt and pepper. Fold chicken breasts closed.
- Heat olive oil in an ovenproof skillet over medium high heat. Brown chicken breasts until golden, about 2-3 minutes per side. Place the skillet in the oven and bake the chicken for 18-20 minutes.
- While the chicken is baking, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook 1 minute.
- Add the chicken broth while whisking until smooth. Whisk in heavy cream and continue to stir until bubbly and thickened, about 3-4 minutes.
- Stir in the spinach and parmesan cheese and cook for 2-3 minutes or until the spinach is wilted.
- Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.
- Serve over rice or potatoes if desired.
Nutrition Facts : Calories 575 kcal, Carbohydrate 4 g, Protein 57 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 237 mg, Sodium 642 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
CHICKEN STUFFED CHICKEN WITH BEARNAISE SAUCE
This is a recipe of my creation. I just used ingredients the I love and it was fabulous.
Provided by barbara lentz
Categories Chicken
Time 35m
Number Of Ingredients 20
Steps:
- 1. Remove the chicken tenders from the chicken breasts. Pound the chicken to about 1/2 inch thick. Sprinkle the lemon juice over chicken reserving 2 tbsp. for béarnaise sauce. Top with thyme, rosemary, salt and pepper and set aside.
- 2. Chop the shallots mushrooms and garlic. Mince the chicken tenders. Place the butter in a saute pan and saute the shallots mushrooms and garlic. Mix in the sage. Add the minced chicken tenders and add 1/4 cup of the wine. cook until wine is evaporated. Remove from heat.
- 3. Place two chicken breasts flat on baking sheet. Top each breast with the chicken mixture. Top with cheese. Lay the other chicken breast herbed side down on top. Pour the remaining wine over top along with the chicken stock. Place in 350 degree oven for about 15 to 20 minutes until no longer pink. Baste with the wine chicken broth every 5 minutes.
- 4. Béarnaise sauce
- 5. Cook the butter in a pan until melted and browned about 3 to 4 minutes. Remove from heat and cover to keep warm.
- 6. Combine the shallots, lemon juice, and Madeira wine in immersion blender or food processor. Add the egg yolks and blend until smooth. Slowly pour the hot butter in the yolk mixture blending constantly until thick and emulsified.
- 7. Stir in the tarragon, and salt. Serve over the chicken
CHICKEN AND BEARNAISE SAUCE
This recipe was created by an ol' friend. I asked he how she came up with it and she said, 'I put all my favorite things together and this was the result". WOW is all I have to say!
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
- Prep all your ingredients.
- Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
- In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
- Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
- Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
- Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
- Serve over pasta and serve immediately.
GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE
Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.
Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.
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