Best Healthy Spinach Stuffed Chicken Recipes

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• 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. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

SPINACH AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
• In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
• Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
• Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
• While the chicken is marinating, prepare the cheese filling.
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
• Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
• Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
• Remove the toothpicks and serve warm. Enjoy!

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet or pan with parchment paper or foil (or use a stoneware pan that doesn't stick).
• Fill a large bowl with water and a couple tablespoons of sea salt. Place the chicken breasts in the water, submerging fully. Brine for at least 10 minutes.
• Meanwhile, steam the spinach in the microwave for 2-3 minutes, or on the stove for 3-5 minutes, until wilted. When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Place back into the bowl.
• Stir the garlic and 2 oz shredded mozzarella (half of the total amount) into the spinach. Heat the cream cheese until easy to stir, then mix that in.
• Remove the chicken from the water and pat dry. Place onto the prepared baking pan. Cut a slit in each chicken breast horizontally, creating a pocket.
• Stuff the spinach mixture into each pocket in the chicken. Sprinkle lightly with sea salt and black pepper.
• Top each piece of chicken with 2 tomato slices and 1/2 oz shredded mozzarella.
• Bake for 16-20 minutes, until the chicken is cooked through. (If the cheese starts to brown sooner, you can tent the top with foil and continue baking.)

SPINACH STUFFED CHICKEN BREAST

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.

LEMONY SPINACH-STUFFED CHICKEN BREASTS

Steps:

• In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.

SPINACH-STUFFED CHICKEN

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.

HEALTHY SPINACH STUFFED CHICKEN

Steps:

• Ask your butcher to fillet the chicken breast. If done properly each side should come out in one long thin sheet. Cut each fillet in half to make two single servings and for ease of cooking. You will have a total of four fillets. You can pound the chicken breast but I prefer it filleted.
• Roast the tomatoes over a medium high flame or under a broiler, turning frequently. It is OK if they get a little black. As the tomatoes finish roasting, put them in the blender or food processor. Roast the unpeeled garlic gloves as well, remove when lightly browned on all sides. Peal and the chop the garlic. Keep one clove aside for the filling. Add the other to the tomato mixture, Heat oil over medium heat and cook the onions until transparent. Remove ½ the onions for the filling. Add the chopped peppers to the remaining onions and cook until the peppers are soft and the onions are a little brown on the edges. Remove the onion mix from the heat and add to the blender or food processor. Add the basil and ½ the chopped garlic plus salt to taste. (about ½ tsp) Pulse until just blended and still a little chunky.
• Heat the chopped salsa mix over medium heat, stirring frequently. It should reduce somewhat and may brown slightly.
• For the filling: in a separate sauce pan add the remaining roasted garlic cloves, onions, cheese and thawed spinach and mix. Heat thoroughly, About 3 minutes.
• While the salsa and filling are cooking, spray a grill pan or large frying pan with cooking spray and heat over medium high flame. When hot, cook the chicken breast in a single layer. Salt and pepper the chicken to taste. Cook for 2 -3 minutes, just until lightly browned on one side and still uncooked on the other. Flip the chicken and spread the filling over the cooked side. Reduce heat to menium. Cook for about 3 minutes more. Make a partial cut in the center of each chicken breast and fold in half. Check to be sure the chicken is completely cooked. You want it cooked but not dry. Cover with the tomato salsa, cover the pan cook another two minutes or so, remove from heat and serve.
• Additions: If you want to spice the salsa up, add red pepper flakes to taste.