Best Spinach Lemon Basil Stuffed Chicken Mutsiyas Boneless Recipes

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Lemon & Spinach Stuffed Basil Chicken Breasts image

I never trusted spinach---it was green, and it looked like it would kill me. But this recipe changed all that!

Provided by JelsMom

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (6 ounce) boneless skinless chicken breast halves
2 slices lemons, thin & quartered
2 tablespoons fresh basil, chopped
1/2 cup fresh spinach, chopped
2 tablespoons olive oil
4 tablespoons red wine vinegar
2/3 cup fat-free chicken broth
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon lemon pepper

Steps:

Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
Heat oven to 200°F.
Heat oil in skillet over medium heat.
Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
Remove breasts from skillet and place in baking dish in oven to keep warm.
Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

Nutrition Facts : Calories 250.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.7, Sodium 777.2, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 39.6

SPINACH-STUFFED CHICKEN POCKETS

Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., 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 before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Greek-Stuffed Chicken Breast with Lemon Sauce image

Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.

Provided by tcasa

Categories World Cuisine Recipes European Greek

Time 1h25m

Yield 2

Number Of Ingredients 15

Ingredients

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 (10 ounce) package spinach, roughly chopped
1 tomato, seeded and diced
½ onion, diced
¼ cup crumbled feta cheese, or more to taste
butcher's twine
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon chopped fresh rosemary
¼ teaspoon dried thyme
salt and ground black pepper to taste

Steps:

Place chicken breasts on a flat work surface. Slice each 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. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
Preheat the oven to 375 degrees F (190 degrees C).
Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g

SPINACH & LEMON BASIL STUFFED CHICKEN "MUTSIYAS" (BONELESS)

Spinach & Lemon Basil Stuffed Chicken

This is an old island chicken stuffing recipe, however we normally don't stuff the whole chicken like I did here. We usually stuff only the neck and breast part of the chicken. We call this "Mutsiyas" in my language. This has always been my favorite island dish. My friends love them so much that I decide to just post the recipe for my JAP friends as well. Hope you like them. :-)

Provided by Connie "Kiyu" Guerrero @conchik

Categories Chicken

Number Of Ingredients 18

Ingredients

1 large whole chicken (de-boned)
4 large chicken breast (finely chopped)
3 large lemon juice, fresh
1 tablespoon(s) lemon zest, grated
2 package(s) fresh spinach (large package - chopped)
1 cup(s) green onions (finely diced)
1 cup(s) fresh lemon basil (chopped)
2 large eggs (for stuffing mixture)
1 1/2 teaspoon(s) salt and pepper (add gradually to your taste)
2 clove(s) fresh garlic (chopped)
1 large onion (chopped)
1 medium red bell pepper (chopped)
2 cup(s) string beans (finely chopped)
2 large egg, hard boiled (for stuffer)
1 cup(s) chicken broth, low salt (divide)
1 tablespoon(s) red chili pepper - finely chopped (optional for heat)
1/2 cup(s) white wine, dry
3 tablespoon(s) olive oil, extra virgin

Steps:

The first step before stuffing the chicken is to remove the bones. The bones are removed from the opening in the bottom of the chicken, without cutting or breaking the outer enclosure. The stuffed chicken keeps its shape!
Cut chicken breast to small pieces process little amount repeatedly through a food processor fitted with metal blades until they are reduced to a fine chopped pieces. Place into a large mixing bowl.
Repeatedly through a food processor, add the spinach, lemon basil, green onions, red bell pepper, string beans, and the garlic and onions. Add them into the mixture together with the chopped breast.
Add the salt and pepper and fresh lemon juice,lemon zest and (1/2)chicken broth (optional: add your other favorite spices) - Finally, add the 2 fresh eggs into the bowl. Mix them all together until all ingredients are well mixed and blended.
Season the chicken with salt and pepper.
Stuff the wing cavities first, then the legs and thighs,. . and finally the body, until all the stuffing is used.
Place the boiled eggs in the center of the stuffed chicken.
Close the openings with metal pins and kitchen string.
Preheat oven 360 F. Place the chicken in a oiled oven pan. Add herbs on top of the chicken.
Drizzle the extra-virgin olive oil. Cover with aluminum foil and place in the oven.
Remove aluminum foil after about 1 hour.
When the chicken is browned, add wine. After the wine is evaporated add (1/2)broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). The chicken will cook for a total of about 2.5 to 3 hours.
Decorate with salad leaves, herbs, and orange slices.