Best Spinach Stuffed Chicken With Linguine Recipes

SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 425° F.
• Cut a 3-inch-wide pocket in the side of each chicken breast, being careful not to slice all of the way through. Pat the chicken dry with paper towels and season with salt and pepper on all sides.
• In a large bowl, stir together the cream cheese, feta, spinach, garlic, basil, oregano, onion powder and ½ teaspoon kosher salt.
• Stuff the cream cheese mixture into the pocket of each chicken breast.
• Heat oil and butter in a large cast iron skillet over medium heat. Add the chicken breasts to the pan and cook just until golden brown on each side, about 3-4 minutes per side. Transfer the skillet to the oven and continue cooking for about 12-15 more minutes, or until the meat reaches an internal temperature of 165° F.
• Remove chicken to a cutting board and let rest for about 5 minutes before serving.

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 STUFFED CHICKEN BREAST RECIPE

Steps:

• In a large bowl, combine softened cream cheese, mayonnaise, parmesan cheese, garlic and chopped spinach. Set aside.
• Butterfly the chicken breasts (see detailed instructions above).
• Season each breast with garlic parsley salt and paprika on all sides.
• Stuff each chicken breast with the cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
• Preheat a skillet with butter over medium-heat. Brown all sides of the chicken. Continue cooking over medium-heat until the internal temperature reaches 165 °F.

SPINACH-STUFFED CHICKEN WITH LINGUINE

Steps:

• In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt., Flatten chicken to 1/4-in. thickness. Spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks., Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11x7-in. baking dish., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°., Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine.

LINGUINE WITH CHICKEN, SPINACH AND FETA

Steps:

• Heat oil in large skillet over medium high heat, add onion and garlic and saute 30-60 seconds.
• Add tomatoes, parsley, oregano and lemon juice. Cook 2-3 minutes.
• Add chicken, spinach and wine, cook 3-5 minutes more till heated through.
• Pour sauce over cooked pasta, top each serving with crumbled feta. I would have topped with some kalamata olives - but I didn't have any - next time!

CHICKEN- AND SPINACH-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
• Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.