Cheesy Grilled Spinach Stuffed Chicken Breasts With Canadian Bacon Walnuts 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.

CHEESY GRILLED SPINACH-STUFFED CHICKEN BREASTS WITH CANADIAN BACON & WALNUTS

Steps:

• Trim chicken breasts of any fat. Pound to 1/2" - 3/4" thick, or simply slice open through thickest part, butterflying.
• Top each with 2 slices Canadian bacon.
• In medium bowl, stir together filling ingredients well. Top each with filling.
• Press closed, and tie with cooking string, wrapping around simply, for ease of removing later.
• Heat one side of grill to medium-high heat. Oil grates on cool side, and place filled breasts, filling side-up, onto grill. Close lid and grill until done, about 30-35 minutes.
• Remove string. Top each with thick slices of fresh mozzarella, close lid and melt cheese, about 5 minutes.
• Remove to an oven-safe baking dish, and place into a low oven to keep warm while preparing any side dishes.
• Serve topped with the 1/2 cup reserved sauce (warmed), a garden-fresh tossed salad, and angel hair pasta with sauce. (*Also goes nicely with a wild rice pilaf.)
• *Garnish with fresh basil if desired.

SPINACH STUFFED CHICKEN BREAST

Steps:

• In a hot cast iron over medium heat, cook bacon until crisp. Stir occassionally to cook evenly. Remove bacon and set aside. Leave a tablespoon of bacon fat and discard the rest or save it for reheating or for other dish.
• Combine the seasonings. In a small bowl, combine onion powder, garlic powder, smoked paprika, salt and pepper. ¼ teaspoon is added to stuffing and the rest is used to season chicken.
• Prepare the spinach stuffing. Mash soften cream cheese then add mozzarella, feta, mayonnaise, ½ of bacon bits and ¼ teaspoon seasoning. Mix well then add the chopped spinach.
• Make a pocket in chicken breast, cut a slit in the rounder edge. Note: More details in making a pocket discussed in the post above.
• Divide the spinach stuffing into 3 portions and stuff the chicken. Open up the chicken, spoon and spread the stuffing in the pocket. Push the stuffing inside to easily seal the edges with tooth pick. Place a whole tooth pick in the middle then half tooth pick on both sides.
• Pre-heat oven at 375 degrees F.
• Heat up the cast iron with 1 tablespoon bacon fat, sear and brown chicken breast for 3 minutes on each side. Note: It's OK if some stuffing leaks out, you can always add it when you serve the chicken.
• Transfer cast iron in the oven then bake for 20-25 minutes or until internal temperature in the thickest part of chicken reaches 165 degree F on an instant-read thermometer.
• Allow to cool for 1-2 minutes then remove all the toothpicks and serve. If there are some stuffing that leaked out add on top of chicken breast then sprinkle some bacon bits. Enjoy!

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).