SPINACH STUFFED CHICKEN BREAST RECIPE
Spinach Stuffed Chicken Breast is a simple recipe that's healthy (around 400 calories per chicken breast), made in under 30 minutes, and done in just ONE PAN! Chicken stuffed with simple spinach dip is one of our all-time favorite easy chicken recipes.
Provided by Becky Hardin
Categories Main Course
Time 20m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 402 kcal, Carbohydrate 2 g, Protein 51 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 190 mg, Sodium 548 mg, Sugar 1 g, ServingSize 1 serving
SPINACH-ARTICHOKE DIP STUFFED GRILLED CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening).
- Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken.
- Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up.
- Prepare a grill for a 2-stage fire (one hot side, one cool side).
- Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side.
- Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.
SPINACH DIP STUFFED CHICKEN BREAST RECIPE - (4.6/5)
Provided by BobN
Number Of Ingredients 13
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 DIP STUFFED CHICKEN
Make and share this Spinach Dip Stuffed Chicken recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1754, Fat 87.4, SaturatedFat 31.1, Cholesterol 506.3, Sodium 1340.1, Carbohydrate 71.7, Fiber 3.4, Sugar 7.5, Protein 160.4
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