Cheese Stuffed Chicken Spinach Pizza Bread Recipes

SPINACH-STUFFED CHICKEN PARMESAN

Steps:

• Preheat oven to 375°. In a large skillet, cook and stir spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 1 tablespoon spinach mixture. Fold chicken in half, enclosing filling; secure with toothpicks., Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 20 minutes., Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 165°. Discard toothpicks before serving.

20 SINFUL STUFFED BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHEESE STUFFED CHICKEN & SPINACH PIZZA BREAD

Steps:

• Using a sharp knife, chop chicken into small pieces. Season with garlic salt, oregano, and red pepper.
• In a 10-inch skillet, heat oil over medium-high heat. Sauté chicken, until no longer pink, 5-6 minutes. Keep a close eye on these and stir them occasionally using a wooden spatula to prevent burning. Set finished pieces aside on a plate.
• In a large bowl, sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour, salt, and sugar. Using a wooden spoon, mix just until it comes together. Add in chicken, spinach, basil, tomatoes, and parmesan and combine well. If the dough is too tacky, dust with a little extra flour. Cover with a towel and let rise for about 1 hour on counter, then another hour in the refrigerator.
• Remove dough from refrigerator. Flour parchment lined counter or table and roll dough out into 11×17" rectangle. Sprinkle cheese over top. Fold all four sides in towards the center, sealing sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees.
• Place loaf on a pizza stone or lined baking sheet, and bake for 25 to 30* minutes (*loosely cover with foil after 15 minutes if bread is getting dark), until golden brown. 3 minutes before removing from oven, lightly brush the top with melted butter and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
• Serve with warm Alfredo sauce for dipping.

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
• Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
• Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
• Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

SPINACH AND CHEESE STUFFED CHICKEN BREAST

Steps:

• Prepare chicken breasts by cutting a slit or flap in the largest part of the breast.
• Mix all filling ingredients and spoon into chicken breast.
• Place stuffed chicken breasts into a glass 9x13 inch pan.
• Sprinkle with bread crumb mixture and parmesan cheese.
• Bake at 400 degrees for 30 minutes or until chicken is cooked through.