Spinach Stuffed Chicken Food

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SPINACH STUFFED CHICKEN BREASTS



Spinach Stuffed Chicken Breasts image

Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!

Provided by Laurie Wheeler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup crumbled feta cheese
2 cloves garlic, chopped
4 skinless, boneless chicken breasts
4 slices bacon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  • Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  • Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

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

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

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



Spinach Stuffed Chicken image

Make and share this Spinach Stuffed Chicken recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 37m

Yield 6 serving(s)

Number Of Ingredients 15

6 ounces fresh spinach, torn
1/3 cup chopped onion
1/2 cup chopped fresh mushrooms
1 teaspoon minced garlic
1 tablespoon oil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon paprika
1 egg
1 tablespoon water
2 tablespoons butter, melted

Steps:

  • In lg skillet, cook spinach in water until wilted, 2 minutes.
  • Drain and set aside.
  • In same skillet, saute onions, mushrooms, and garlic in oil for 1 minute.
  • Stir in the seasonings and spinach; set aside.
  • Flatten chicken.
  • Spread spinach mix down center of chicken breasts.
  • Roll up tightly; secure with toothpick.
  • Mix crumbs, cheese, and paprika.
  • Beat egg with water.
  • Dip each roll in egg, then crumbs.
  • Place, seam side down, in 13x9 baking pan coated with cooking spray.
  • Drizzle with butter.
  • Bake, uncovered, at 350* for 25 minutes.

Nutrition Facts : Calories 234.1, Fat 11, SaturatedFat 4.2, Cholesterol 118.9, Sodium 457.4, Carbohydrate 4.4, Fiber 1.1, Sugar 0.8, Protein 28.7

GREEK SPINACH-STUFFED CHICKEN



Greek Spinach-Stuffed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 1/2 cups chopped baby spinach (about 8 ounces)
1/4 cup crumbled low-fat feta cheese
3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons finely chopped sun-dried tomatoes
8 ounces ditalini (about 1 3/4 cups)
1 tablespoon chopped fresh mint

Steps:

  • Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
  • Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
  • Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

SPINACH-STUFFED CHICKEN



Spinach-Stuffed Chicken image

A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Swiss cheese
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
6 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Additional paprika, optional

Steps:

  • In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.

Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 53g protein.

SPINACH-STUFFED CHICKEN BREASTS



Spinach-Stuffed Chicken Breasts image

Celebrate inner beauty with our Spinach-Stuffed Chicken Breasts recipe. It's what's on the inside that counts with these Spinach-Stuffed Chicken Breasts.

Provided by My Food and Family

Categories     Chicken

Time 1h

Yield 6 servings

Number Of Ingredients 7

1-1/2 cups water
6 Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350ºF.
  • Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
  • Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
  • Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 25 g

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN



Cheese, spinach & mushroom stuffed chicken image

Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro

Provided by John Torode

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella , coarsely grated
20g parmesan , finely grated
4 skinless chicken breasts
4 slices prosciutto

Steps:

  • Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
  • Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
  • Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
  • To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

SPINACH-STUFFED CHICKEN BREASTS



Spinach-Stuffed Chicken Breasts image

Stuffed chicken breasts are a great way to make your chicken dinner fun again. Served on a bed of rice or with a side of vegetables, they make an easy weeknight dinner that comes together in a flash. These Spinach-Stuffed Chicken Breasts don't skimp on flavor - they're also filled with bacon, onion, and cheese, and seasoned with garlic, thyme and pepper. The best part? They're ready to eat in under an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
Hot cooked rice or rice pilaf, if desired

Steps:

  • In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
  • In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
  • In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
  • In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 1 g, TransFat 0 g

SPINACH & FETA STUFFED CHICKEN



Spinach & feta stuffed chicken image

This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 5

4 boneless chicken breast fillets , skin on
85g frozen leaf spinach , defrosted
85g feta cheese , crumbled
2 tbsp olive oil
2 tbsp pine nut

Steps:

  • Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
  • Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium

SPINACH DIP STUFFED CHICKEN



Spinach Dip Stuffed Chicken image

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

1 (8 ounce) package cream cheese, softened
1 cup cooked spinach
1/4 cup roasted red pepper, chopped
1/4 cup parmesan cheese
1/4 teaspoon salt
2 teaspoons garlic, chopped
4 (1 1/2 lb) boneless chicken breasts, thinly sliced
1 cup buttermilk
1 1/2 cups all-purpose flour
1 1/2-2 cups panko breadcrumbs, toasted
salt and pepper, to taste
1/2 teaspoon onion powder

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

SPINACH-STUFFED CHICKEN BREASTS FOR TWO



Spinach-Stuffed Chicken Breasts for Two image

Delight in our Spinach-Stuffed Chicken Breasts for Two. Spinach-Stuffed Chicken Breasts for Two are perfect for an intimate evening with a loved one.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 2 servings

Number Of Ingredients 7

1/3 cup water
2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
2 cups tightly packed chopped fresh spinach
2/3 cup STOVE TOP Everyday Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
  • Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
  • Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

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Baked Stuffed Chicken Breast with Spinach Recipes 789,145 Recipes. Last updated Mar 25, 2022. This search takes into account your taste preferences. 789,145 suggested recipes. Stuffed Chicken Breast MarkNoyes. Parmesan cheese, roasted garlic, red onion, green onion, basil and 4 more. Stuffed Chicken Breast Open Source Food. bread crumbs, chicken …
From yummly.com


SPINACH AND BACON STUFFED CHICKEN BREASTS | EASY WEEKNIGHT ...
Place the chicken breasts on the baking sheet, and set aside. Make the Filling Mixture. Heat half a tablespoon of olive oil in a skillet over medium-high heat. Add the garlic to the hot oil, and cook for 20 seconds. Stir in the spinach, and cook for 2 minutes, stirring often, until it’s soft and wilted.
From easyweeknightrecipes.com


SPINACH-STUFFED CHICKEN | CHICKEN.CA
Spinach-Stuffed Chicken. Gluten Free; Dinner; Breast; Print Recipe Print. The spinach and cheese filling in these chicken breasts is so delicious you’ll want to make it again and again! The spiced, crispy skin will help keep the meat tender and juicy. Serves: 6. Prep Time: 30 min. Cook Time: 1 hour 15 min. Ingredients. Imperial Metric. 6 skin-on chicken breasts, halved. 20 oz …
From chicken.ca


SPINACH-STUFFED CHICKEN - FRONTIER COOP
Stuffing baked or grilled chicken is a wonderful way to sneak in veggies or add a boost of savory flavor. In this recipe, spinach and cheese form the stuffing, seasoned with our salt-free Garlic 'n Herb Seasoning and a dash of nutmeg. Stuff, wrap, bake and serve with spaghetti sauce for a low-carb version of chicken Parmesan.
From frontiercoop.com


SPINACH & CHEESE STUFFED CHICKEN BREAST | HEALTHY FITNESS ...
In under one hour from start to finish, you can have this cheese and spinach stuffed chicken on the dinner table in no time! With fresh spinach, garlic, three kinds of cheese, and the right blend of spices, the creamy filling will take your taste buds on a ride. This is chicken delicious, healthy, and perfect for keto. So, low in carbs and high in fat with little protein. Less …
From healthyfitnessmeals.com


20-MINUTE STUFFED CHICKEN BREAST RECIPE | THE ...
How to make spinach stuffed chicken breast: step-by-step (print-friendly recipe just below) Make the filling. In mixing bowl, combine the ricotta, mozzarella, Parmesan, finely chopped walnuts (save a bit for garnish), spinach, sundried tomato, parsley, garlic, and oregano. Add a pinch of kosher salt and drizzle of good extra virgin olive oil, mix well with a spoon. Cut …
From themediterraneandish.com


CHEESY SPINACH STUFFED CHICKEN BREASTS (VIDEO ...
Instructions. Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined. Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through.
From natashaskitchen.com


MUSHROOM AND SPINACH STUFFED CHICKEN BREAST - THE ROASTED ROOT
Spinach Stuffed Chicken with mushrooms, feta and onion is a healthy chicken recipe and will keep your love for chicken alive. Print Ingredients Chicken: 1 Tbsp avocado oil 4 large boneless skinless chicken breasts 1 tsp Sea salt 1/2 tsp Paprika 1/2 tsp Garlic Powder ¼ tsp black pepper Mushroom Stuffing: 1 Tbsp avocado oil 1 medium-sized onion, finely …
From theroastedroot.net


SPINACH STUFFED CHICKEN BREAST RECIPE - MOMSDISH
Spinach stuffed chicken breasts always turn out tender and juicy. Why? As they cook, all the moisture from the cream cheese, mayonnaise and fresh spinach gets released and tenderizes the meat. Yum! Tips for Stuffing Chicken Breast. Hold the stuffing in place. After you stuff your chicken full of goodies, you need to make sure all the filling doesn’t leak out. Seal …
From momsdish.com


SPINACH STUFFED CHICKEN BREAST - RECIPES FROM A PANTRY
Repeat the process with the remaining chicken breasts. Spread any leftover spinach mixture on the tops of the chicken. Place the stuffed chicken breasts in the oven and bake for 15-20 minutes, or until an instant thermometer reads 165F / 74C when inserted into the thickest part of the chicken. Let the chicken rest for 10 minutes before serving ...
From recipesfromapantry.com


CHEESY SPINACH STUFFED CHICKEN BREASTS - THERESCIPES.INFO
Cheesy Spinach Stuffed Chicken Breasts - Heaven Recipe great heavenrecipe.com. Instructions Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined. Lay chicken on a flat surface and cut slit 3/4 of the way …
From therecipes.info


SPINACH AND FETA-STUFFED CHICKEN RECIPE | MYRECIPES
Bake at 425° for 25 minutes or until chicken is done and tomatoes begin to burst. Transfer chicken and tomatoes to a serving platter. Add wine to skillet, scraping pan to loosen browned bits. Remove wooden picks from chicken; cut into slices. Serve with tomatoes and pan juices.
From myrecipes.com


SPINACH STUFFED CHICKEN BREAST - COOKTORIA
Storing And Reheating Stuffed Chicken Breasts. This Spinach Stuffed Chicken will last in the fridge for up to 4 days. Store it in glass meal prep containers tightly covered with a lid to prevent drying out. To reheat in the oven, place the chicken in a baking dish, add a little water, cover with a lid or aluminum foil and bake at 300ºF for 7 ...
From cooktoria.com


SPINACH STUFFED CHICKEN BREAST - ALL FOOD RECIPES BEST ...
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.
From allfood.recipes


BEST SPINACH AND RED PEPPER-STUFFED CHICKEN RECIPES ...
Directions. Preheat the oven to 425ºF. Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside. Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side.
From foodnetwork.ca


SPINACH STUFFED CHICKEN BREAST RECIPE - EASY CHICKEN RECIPES
Spinach Stuffed Chicken Breast is a 3 INGREDIENT CHICKEN RECIPE that’s healthy (around 400 calories), made in under 30 minutes, and done in just ONE PAN! This Spinach Stuffed Chicken Breast is one of our all-time favorite Stuffed Chicken Breast Recipes. Cheesy, delicious goodness.
From easychickenrecipes.com


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