Chicken Spinach And Feta Stuffed Shells Recipes

SPINACH & FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F
• In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
• Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
• Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
• Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly., Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string. , In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes., Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.

SPINACH-FETA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Combine spinach and 1/2 cup feta cheese; spoon down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. Combine the flour, oregano, salt and pepper; rub over chicken. , In a large skillet, brown chicken in oil on all sides. Discard toothpicks. Place chicken in a greased shallow 3-qt. microwave-safe dish. Top with tomatoes and remaining feta cheese. , Cover and microwave on high for 18-20 minutes or until chicken juices run clear and cheese is melted. Serve over pasta if desired.

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.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPINACH & FETA STUFFED CHICKEN

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

CHICKEN, SPINACH AND FETA STUFFED SHELLS

Steps:

• Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
• In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
• Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
• Stuff shells with mixture and place on top of sauce in casserole dish.
• Spoon remaining sauce over shells. Top with remaining feta.
• Bake at 350 degrees for 20 minutes or until heated through.

SPINACH & FETA STUFFED CHICKEN BREAST (QUICK & EASY)

Steps:

• Preheat oven to 350.
• Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
• Cook spinach in garlic and oil on top of stove until done.
• Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
• Distribute spinach mixture onto each chicken breast. (You may have some leftover).
• Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
• Roll each breast in bread crumbs until well coated.
• Place in glass baking dish and pour butter over them.
• Cook for 30 minutes and serve.
• NOTE:.
• I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!

SPINACH AND FETA STUFFED CHICKEN BREASTS

Steps:

• Combine spinach, bacon, feta cheese, cottage cheese, chopped onion, one teaspoon lemon juice, parmesan cheese and the egg and mix well.
• Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
• Saute the chicken breasts in the butter until lightly browned on each side.
• Sprinkle with the remaining teaspoon of lemon juice, salt and pepper, and whatever other spices you would like.
• I usually sprinkle a little of this and that, a little onion powder and a little cayenne pepper.
• Bake in the oven at 350 degrees for 25 minutes.