Chicken Stuffed With Chorizo Spinach And Cheese Recipes

SPINACH AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
• In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
• Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
• Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
• While the chicken is marinating, prepare the cheese filling.
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
• Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
• Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
• Remove the toothpicks and serve warm. Enjoy!

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.

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.

CHICKEN STUFFED WITH CHORIZO SPINACH AND CHEESE

Steps:

• Chicken probably tops the list when I talk to people about foods they commonly eat, but find just plain boring. And while I strongly believe there need be nothing boring about our fine feather friends, I do understand where they are coming from. The boneless, skinless chicken breast, which is ubiquitous, cooked plain and simply....is....pretty boring. But you can learn to jazz-up that chicken breast up in a hundred different ways, with just a couple simple techniques. In this recipe video, I show you how to make a chicken breast, stuffed with chorizo, spinach, and cheese. The seared chicken is nice and crusty on the outside, with a super flavorful stuffing that give a great presentation and flavor. And as an added bonus helps to keep the chicken breast from drying out. Hope you enjoy it as much as I do. Recipe Overview and Keys to Success To make the best stuffed chicken, make sure you do these few things: Making the pocket in the chicken breast is not hard, but it does take some knife work. The first few times you do it, go slow, and make sure you use your free hand to feel where the knife is, so you can guide it along and keep in the center of the breast. You'll also want to make sure the hole is small so the stuffing doesn't leak out This is a dish where you'll want to get a good sear on the meat. That, along with proper seasoning, gets you a crusty, flavorful skin Don't skimp on the stuffing. You don't need to go bursting the chicken, but you've got a fair amount of chicken, so use a fair about stuffing. I like to make sure there's enough stuffing to give the chicken a slightly cylindrical shape Note you can get the chicken breasts stuffed ahead of time - hours before cooking them; so these are great for a dinner party Finally, if you do tear a hole in the chicken, cook the side with the hole first. That will help keep the stuffing from falling out. RECIPE FOR CHICKEN STUFFED WITH CHORIZO, SPINACH, CHEESE Ingredients (for 2 - 3 servings) 2 boneless skinless chicken breasts (don't by cut filets, or anything pounded out, you need them fairly thick) 4 - 5 inch piece of chorizo sausage 1.5 cups of baby spinach 1/4 cups of grated Manchego (or any other favorite) cheese How to Make Stuffed Chicken Breasts First make the stuffing Dice the chorizo into fine pieces and sauté over medium heat, until it is just slightly browned, and some of the oil is released Add the spinach and toss until it is wilted; that should only take few minutes Remove to a bowl and let it cool Add the cheese once cooled and season with salt and pepper Taste the stuffing and if needed, re-season with salt and pepper Create the pocket in the chicken breasts using a small (3 - 5 inch) paring knife With the chicken breast flat on the cutting board, and holding the knife horizontal, gently "stab" the thickest part of the chicken, pushing the knife into the center of the breast You now have thin horizontal slit in the breast; cut with the tip of the knife, holding the base of the knife steady to expand the slit into a pocket. Use your free hand, placed on top of the chicken breast to feel where the knife is moving, so you can keep it horizontal, and prevent puncturing the breast Continue to expand the pocket until it's near the edges of the chicken; now you're ready to stuff A little bit at a time, push the stuffing through the whole, and into the pocket you created; moving it down and filling as you go; repeat with the other breasts Preheat your oven to 375 degrees Season the outside of the chicken with salt and pepper Heat a sauté pan until just starting to smoke, coat with olive oil and add the chicken to the pan If you happen to tear a whole in the chicken, put the side with whole on the pan first Allow the chicken to sear for 3 - 4 minutes; turn it and sear the other side for 3 - 4 minutes Move to the oven for another 3 minutes, and the chicken should be cooked through; use a meat thermometer if you're in doubt Make sure to allow the chicken to rest for a few minutes, or the stuffing will ooze out when cut Once rested, I like to slice, and serve with the stuffing face up for a great presentation In the video, you'll see I make a quick lemon capper sauce, which you can do, or just about any other quick pan sauce. Wine Recommendation: I'd suggest you keep with the Spanish theme, and go with a Rioja. I really love lighter style Tempranillos, but if you're looking for a white just about any Rioja Blanco will serve you well

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).

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.