Spinach Pesto Spiral Chicken Recipes

SPINACH PESTO CHICKEN BREASTS

Spinach Pesto Chicken Breasts image

I came up with this while trying to get my husband to eat more veggies.

Provided by DRAGONNKITTEN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ cups finely chopped fresh spinach
2 tablespoons basil pesto, or to taste
4 skinless, boneless chicken breast halves
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g

STUFFED CHICKEN ROLLS

Stuffed Chicken Rolls image

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Steps:

Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.

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