Chicken Spinach And Ricotta Crepe Bake Recipes

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SPINACH RICOTTA CHICKEN BAKE



Spinach Ricotta Chicken Bake image

Make and share this Spinach Ricotta Chicken Bake recipe from Food.com.

Provided by David04

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken breasts, cut into thin strips
1 lb spinach, thawed frozen chopped
15 ounces light ricotta cheese
3 tablespoons parmesan cheese, grated
2 egg whites
1/4 teaspoon garlic powder
1 pinch ground nutmeg
1 1/2 cups marinara sauce, reduced-sodium

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a 8-by-8 baking dish with olive oil spray.
  • Cook chicken in a skillet until just starting to brown.
  • Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
  • Place the spinach in a large mixing bowl.
  • Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
  • Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
  • Bake for 20 minutes, or until is hot throughout and the top begins to brown.
  • Let stand for five minutes to slightly cool.
  • Place the sauce in sauce pan. Heat until warm.
  • Spoon sauce over chicken-spinach-ricotta bake.
  • Serve immediately.

Nutrition Facts : Calories 373.7, Fat 18.6, SaturatedFat 7.2, Cholesterol 96.8, Sodium 577.1, Carbohydrate 13.7, Fiber 1.9, Sugar 6.2, Protein 37.3

CHICKEN, SPINACH AND RICOTTA CREPE BAKE



Chicken, Spinach and Ricotta Crepe Bake image

Make and share this Chicken, Spinach and Ricotta Crepe Bake recipe from Food.com.

Provided by StephanieZ

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

for the crepes - 3 egg, 3 cups plain flour, 3 and 3/4 cups of milk, pinch of salt, butter
1 -2 chicken breast fillet
2 cups tomato puree
300 ml cooking cream
3 -4 tablespoons tomato paste
750 g fresh ricotta
120 g Baby Spinach
2 teaspoons vegetable Vegeta (or to taste)
1 cup grated cheddar cheese or 1 cup mozzarella cheese

Steps:

  • First make the crepes if you have not bought them from the store.
  • Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
  • Allow the mixture to rest for 30 minutes before cooking.
  • Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly. Flip over once before placing onto a plate.
  • To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
  • Add the tomato puree, cream and tomato paste to the chicken. Continue to simmer for a few minutes.
  • Add the Vegeta or other stock seasonings until you have a desired flavour.
  • Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
  • Add the chopped baby spinach to the ricotta/chicken mixture.
  • spread a thin layer of the ricotta mixture onto a crepe and roll. Continue until all of the mixture or crepes have run out. Place each crepe next to each other in a baking dish. Some can be layered on top of each other.
  • Once all of the crepes are in the baking dish, pour the remaining creamy tomato sauce from the pan, over the top of the crepes. Make sure to spread the sauce evenly and try to get some between the top crepes.
  • Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake. Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.

Nutrition Facts : Calories 485.2, Fat 38.5, SaturatedFat 24.2, Cholesterol 140.1, Sodium 341.9, Carbohydrate 15.3, Fiber 2.4, Sugar 5.6, Protein 22.2

SPINACH & RICOTTA PANCAKE BAKE



Spinach & ricotta pancake bake image

Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 9

1 tbsp olive oil , plus a drizzle
3 garlic cloves , crushed
400g can chopped tomatoes
200g bag baby spinach
250g tub ricotta
grating of nutmeg
4 large pancakes or crêpes (see recipe, below)
225g ball mozzarella , drained and torn into small pieces
50g parmesan or vegetarian alternative, grated

Steps:

  • Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.
  • Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.

Nutrition Facts : Calories 513 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

SPINACH, RICOTTA & CHICKEN TRAYBAKE



Spinach, ricotta & chicken traybake image

This healthy chicken dinner comes with roasted peppers, courgettes, onions and tomatoes - four of your recommended 5-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 12

3 x bags baby spinach
4 tbsp ricotta
zest and juice 1 lemon
a few grinds of nutmeg
4 skinless chicken breasts
2 tbsp olive oil
50g fresh breadcrumb , seasoned
3 courgettes , cut into batons
2 peppers , sliced
2 red onions , cut into wedges, roots intact
250g vine cherry tomato
4 garlic cloves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
  • Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
  • Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
  • Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

Nutrition Facts : Calories 348 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium

HASSELBACK CHICKEN RECIPE BY TASTY



Hasselback Chicken Recipe by Tasty image

Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

¼ cup fresh spinach
¼ cup ricotta cheese
2 chicken breasts
¼ cup cheddar cheese
1 teaspoon paprika
salt, to taste
pepper, to taste

Steps:

  • Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
  • Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
  • Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
  • Stuff all of the spinach and ricotta mixture into the slits.
  • Season the chicken with salt and pepper.
  • Grate the cheddar and sprinkle it generously on top.
  • Shake the ground paprika over the chicken to add some colour and flavour.
  • Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams

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