CHICKEN STUFFED WITH TOMATOES, SPINACH, AND MOZZERELLA
Steps:
- Preheat oven to 375 degrees. Pat chicken dry with paper towel.Put plastic wrap on a flat surface, place chicken on plastic wrap and cover with another piece of plastic wrap and pound with rolling pin.In a small bowl mix together kosher salt, coarse black pepper, and olive oil. Mix well. In a medium bowl mix together tomatoes, spinach, and mozzerella.Take all 4 chicken breast and make a slit in the middle. Coat chicken breasts in olive oil mixture. Take the mozzerella, tomato, and spinach mixture and stuff it in all 4 chicken breasts. Take 4 toothpicks and close all 4 chicken breasts. Put on baking sheet and bake for 30-35 minutes.Garnish with fresh basil and serve hot with pasta. Enjoy!
SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
- Season the chicken breasts with olive oil, pepper, and salt.
- Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
- In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
- Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
- Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
- Serve chicken on top of whole wheat pasta and spinach marinara sauce.
- Enjoy!
SPINACH AND MOZZARELLA STUFFED CHICKEN BREASTS RECIPE - (4/5)
Provided by NailCandy
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the mozzarella, spinach, salt, and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the fillings seep out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the seasoned breadcrumb mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam side up onto a tinfoil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions. Enjoy!
MARIA'S STUFFED CHICKEN BREASTS
This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!
Provided by Maria Fontana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g
CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES
I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.
Provided by Dancer
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large nonstick skillet with nonstick cooking spray.
- Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
- Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
- Set aside.
- Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
- Close by pressing flesh together and securing with a wooden toothpick, if necessary.
- Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
- Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
- Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
- Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
- Serve hot.
Nutrition Facts : Calories 211.8, Fat 7.9, SaturatedFat 1.7, Cholesterol 92.9, Sodium 372.2, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 32
SPINACH STUFFED CHICKEN BREAST WITH MOZZARELLA & TOMATO SAUCE IN BREADCRUMBS
This deliciously healthy recipe is a great and flavoursome recipe that is easy to make.
Provided by sophieboehler
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Start with the sauce. Peel and seed the tomatoes and place to one side. Next pour your measured oil into a deep skillet or pot and leave on a medium heat.
- Next dice your onions and peel/chop your garlic as finely as you can. Once you have done this add them to the simmering oil and stir until the onions become colourless.
- Then add the herbs, tomatoes and cherry tomatoes stirring well until thoroughly combined. After this add the tomato puree and stir again. Finally add season generously and stir once more.
- Place a lid over the pan and leave to simmer for 1.5-2 hours stirring every 20 to ensure the sauce-like consistency.
- While the sauce is simmering you can begin to prep the chicken. Preheat the oven to 230 degrees centigrade and begin by pouring the breadcrumbs into a bowl and mixing them thoroughly with the salt and a generous sprinkle of parmesan.
- Next prep the filling. Using a frying pan sauté the spinach using garlic oil to add flavour until just cooked. then mix together the spinach, a tablespoon of parmesan and 1 egg white. Stir gently as to not let air into the egg white.
- Next prepare the chicken. slit the raw chicken in the middle and so a flap is created. then spoon in a tablespoon or enough of the spinach mixture into the flap and so it is not pouring out of the chicken but the flap just gently rests on top and the flap still closes. Repeat this with all the chicken breasts you could add an optional smooth layer of ricotta cheese for a little extra flavour.
- (optional) Place the chicken in the remaining egg white and cover completely and dip in the breadcrumb/parmesan mix then place in an oiled baking dish. Repeat with the remaining chicken breasts and place them evenly apart from each other.
- Bake the chicken in the oven for 25 minutes until the breadcrumbs have turned golden brown. Then remove from the oven and cover in the tomato sauce and place a slice of mozzarella over the top of each breast.
- Place back in the oven and for roughly 5 minutes until the mozzarella has melted. Then sprinkle with the remaining parmesan and basil leaves and serve warm. This dish can be served with mushrooms, potatoes or seasonal veg for an additional healthy and delicious taste.
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