Spinach Dip Stuffed Chicken Breast Recipe 465 Recipes

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
• Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
• Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
• In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
• Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
• Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
• Enjoy!

SPINACH DIP STUFFED CHICKEN BREAST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Mix together pepper jack cheese, cooked spinach, and Greek yogurt. (If you just cooked the spinach, the cheese should melt nicely and make a delicious dip!) In a small bowl, combine almond flour and Cajun seasoning (see recipe below). Dip both sides of chicken breast in the mixture. Place a spoonful of the spinach dip in the middle of each chicken breast. Fold the ends up and use a toothpick to hold them in place. (Feel free to roll the finished product in the almond flour/Cajun seasoning mixture again at this time.) Bake for 18-22 minutes, until chicken is cooked through.

SPINACH STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

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-STUFFED CHICKEN BREAST

Steps:

• Lay chicken flat.
• Using three strips of bacon, cover the chicken breast.
• Place 1/4 of the spinach at the thick end of the chicken breast.
• Season with garlic powder and sprinkle with cheddar cheese (not too much).
• Roll the chicken and secure with two toothpicks.
• Place in greased pie plate.
• Repeat with other 3 breasts.
• Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm cheese.
• Bake at 350 for 35-45 minutes or until chicken is done.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

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).