SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
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-MUSHROOM STUFFED CHICKEN
A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper., Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. , In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken.
Nutrition Facts : Calories 483 calories, Fat 26g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 399mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.
SPINACH STUFFED CHICKEN WITH SPINACH CREAM SAUCE
Make and share this Spinach Stuffed Chicken With Spinach Cream Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
- Firmly squeeze spinach until well drained and practically dry. (I wrap in clean kitchen towel and wring moisture out.) In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sautéed Spinach Cream Sauce.)
- For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto or . Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
- Bake, uncovered, in a preheated oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees). Remove toothpicks. Meanwhile, prepare Spinach Cream Sauce.
- To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.
- Sautéed Spinach Cream Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute; add the remaining chopped spinach. Cook and stir for 5 minutes. Add whipping cream, kosher salt and freshly ground black pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.
Nutrition Facts : Calories 278.6, Fat 20.3, SaturatedFat 10, Cholesterol 113, Sodium 303.1, Carbohydrate 3.5, Fiber 2.1, Sugar 0.6, Protein 21.3
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