SPINACH TOMATO FETA STUFFED CHICKEN BREAST
Steps:
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
- In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
- Remove toothpicks and eat right away.
Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, Carbohydrate 7 g, Protein 44.5 g, Fat 22 g, SaturatedFat 6.5 g, Cholesterol 148 mg, Sodium 830 mg, Fiber 1.5 g, Sugar 3.5 g
ROASTED RED PEPPER AND PROSCIUTTO STUFFED CHICKEN
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Wash and dry the chicken cutlets well with paper towels.
- Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
- Preheat the oven to 450°F.
- Lightly spray a baking dish with non-stick spray.
- Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.
- Roll and place seam side down on a dish (no toothpicks needed). Dip the chicken in the olive oil and lemon juice, then into the breadcrumbs.
- Repeat with the remaining chicken. Bake 25 to 30 minutes.
Nutrition Facts : ServingSize 1 roll, Calories 190 kcal, Carbohydrate 7 g, Protein 27 g, Fat 6 g, SaturatedFat 0.5 g, Sodium 536 mg, Fiber 1 g, Sugar 1 g
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- 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. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH
Chicken breasts are stuffed with spinach, cheese, and pesto before they're wrapped in prosciutto.
Provided by mikicia
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
- Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
- Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return chicken to the oven and broil for an additional 5 minutes.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.5 g, Cholesterol 124.8 mg, Fat 36.7 g, Fiber 1.7 g, Protein 38.2 g, SaturatedFat 11.8 g, Sodium 1205.2 mg, Sugar 1.6 g
STUFFED AND WRAPPED CHICKEN BREAST
I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
Provided by Shana Miller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 3.7 g, Cholesterol 134.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 12.7 g, Sodium 1195.7 mg, Sugar 1 g
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.
Provided by stefychefy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
- With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
- Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g
SPINACH & FETA STUFFED CHICKEN BREASTS
Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.
Provided by Granny Moses
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
Nutrition Facts : Calories 175.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 83.9, Sodium 259.4, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 27.1
CHICKEN BREASTS WRAPPED IN PROSCIUTTO AND STUFFED WITH SPINACH, RED PEPPERS & FETA
Number Of Ingredients 15
Steps:
- Pound chicken out as thinly as possible. (Method suggested here was to slice shallow cuts across the tops in both directions, carefully avoiding going all the way through. Then, you cover the breast with plastic wrap and pound it with a rolling pin. Or, you can ask the butcher to do it for you. :))
- Season breasts with salt and pepper.
- Place the drained spinach over the breasts. Add roasted pepper slices, cut to fit on top of the spinach.
- In a small fry pan, melt the butter with the olive oil and sauté chopped onion and garlic, and cook until the onion is soft. Add the chopped mushrooms and a splash of white wine, fresh thyme and salt and pepper to taste. Cook until the mushrooms are tender and slightly golden.
- Place a thin layer of the sautéed mushrooms on the chicken, and finish with a thin layer of the crumbled feta.
- Lay open at least 3 slices of the prosciutto side by side, and place 1 chicken breast atop. Carefully (tricky!) roll up the breast so that the prosciutto encompasses it, and the stuffing remains intact.
- Place the rolled chicken breasts on a plate in the refrigerator for at least one hour. This helps a great deal in keeping the rolls together. Sprinkle a bit of Montreal Seasoning on top of each breast.
- Preheat your oven to 375 degrees.
- Take the rolls and tie them with kitchen twine around the sides where the stuffing is most likely to fall out. Heat about 1 tablespoon of olive oil in a sufficiently large oven-proof skillet, and sauté the rolls together long enough to give them a nice browned surface on all sides.
- Place the pan in the preheated oven and roast for 25 - 30 minutes.
- Remove from oven and keep chicken warm on a platter. Take the same pan and putting it on the stovetop, add a splash of wine to deglaze it, and add about 1/2 cup (or more) of chicken broth, and salt and pepper to taste. Let the sauce cook down until somewhat thickened and pour this over the warm chicken rolls.
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