Spinach And Pesto Stuffed Chicken Recipes

CHEESY PESTO SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket.
• Rub oil, salt and pepper to the outside of the chicken breasts.
• Place half tablespoon of pesto in each chicken pocket and spread it evenly.
• Slice the mozzarella into thick slices and fold them into the pockets.
• Add the tomatoes and spinach to the chicken pockets as well.
• Secure the pockets with some wooden skewers to avoid the filling from oozing out.
• Grease a baking dish and place the chicken in it.
• Bake it in a preheated oven for about 15-20 minutes.
• Cover the chicken and let it rest for 5 mins.
• Top the chicken with garlic butter or herb butter (optional) and enjoy!

SPINACH PESTO CHICKEN BREASTS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
• Place chicken breasts on a flat work surface. Slice 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. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
• Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return chicken to the oven and broil for an additional 5 minutes.

SPINACH AND PESTO STUFFED CHICKEN

Steps:

• In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
• With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
• Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
• Broil, turning once, 7 minutes or until chicken is done.

SPINACH PESTO-STUFFED GRILLED CHICKEN

Steps:

• Heat grill to medium heat.
• Mix 1/4 cup Lemony Spinach-Parmesan Pesto and cheese. Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff with cheese mixture. Close pockets; secure with wooden toothpicks. Spray chicken with cooking spray.
• Grill 5 min. on each side or until done (165°F).
• Serve topped with remaining pesto.

'SPINACH PESTO' STUFFED CHICKEN AND POTATOES

Steps:

• Heat grill to medium heat.
• Process first 4 ingredients in food processor until smooth. Spoon half into small bowl. Add shredded cheese; mix well.
• Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff pockets with shredded cheese mixture; close pockets and secure with wooden toothpicks. Spray chicken with cooking spray. Grill, covered, 4 min. on each side or until done (165°F).
• Meanwhile, place potatoes and water in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 12 min. or until tender. Use potato masher or back of spoon to smash potatoes. Add remaining spinach mixture and MIRACLE WHIP; mix well.
• Remove and discard toothpicks from chicken. Serve chicken with potatoes.

SPINACH GOATS CHEESE AND PESTO STUFFED CHICKEN BREAST WITH A LEM

Steps:

• Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
• Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
• Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).
• Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
• Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
• For The Sauce:.
• Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
• Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.
• Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
• To serve: Slice chicken in half, plate and drizzle with sauce.