Spinach And Boursin Stuffed Chicken With Alfredo Sauce Recipes

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

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.

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

Steps:

• Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
• Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
• Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
• Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH

Steps:

• Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
• Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
• Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
• Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
• Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
• Drizzle the skin lightly with olive oil.
• Place pan in oven and bake for approximately 45 minutes to 1 hour.
• If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
• Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish. Save the rest of the sauce for later.
• Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
• In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg.
• Stuff each shell with the chicken mixture. Depending on how full you stuff each shell, you might not need all of the shells in the box. I can typically fill and fit about 20-22 shells in my pan. If you have extra shells and stuffing, you can assemble them in a small dish and save it for another meal (or bake it at the same time as the larger dish).
• Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining 1 cup of Alfredo sauce over top. Sprinkle with remaining ½ cup of mozzarella.
• Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the top to get a little bit crisp.

CHICKEN W/SPINACH AND BOURSIN CHEESE

Steps:

• Take the chicken breasts and butterfly each of them. Pound lightly to flatten. In a small bowl, mix together the boursin cheese, pepper and parsley. Thaw the frozen spinach and wring out all excess water. Mix with the boursin cheese mixture. Fill the chicen breasts with the mixture and tie together to secure. Spray the grill with non-stick spray and place the chicken on it. Grill on both sides for approximately 6-8 minutes or until juices run clear. Enjoy!

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

SPINACH AND BOURSIN STUFFED CHICKEN WITH ALFREDO SAUCE

Steps:

• With a meat mallet pound chicken until it is about the same thickness all over.
• Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.
• In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any excess liquid.
• In a bowl combine spinach, mushrooms, bacon and boursin, mix until it is well combined. ( there should be enough heat left from mushrooms, to soften cheese, to mix evenly, if not just zap it for 20-30 seconds in the microwave, to make it easy to combine.).
• Dived mixture evenly between 4 breasts, Laying it on one half of the breast roll the other half over the top to cover and secure with tooth picks.
• Lightly oil the bottom of a baking dish, place chicken in, drizzle a little more oil over the top of each breast, bake in a pre-heated oven 180c, for about 40-50 Min's or until chicken is cooked. (cooking times will vary depending on the thickness of the breast.
• For the Sauce:.
• In a sauce pan add cream, butter and garlic powder, heat through making sure butter has melted, add Parmesan cheese, cream cheese and pepper to taste.
• Simmer on a low heat 15-20 Min's, This allows the cheese to be well and truly melted and really brings out the taste, the longer you simmer the sauce for, the more tasty it will be, just remember to stir from time to time.
• To serve cut chicken in half place on plate and pour sauce over. Alternatively slice chicken into pieces place on top of pasta and pour sauce over. MMmmmmm.