CREAM CHEESE SPINACH STUFFED CHICKEN (LOW-CARB, KETO)
Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. The result is tender cooked chicken filled with a gooey trio of cheese that will melt in your mouth.
Provided by Layla
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
- To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
- To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
- To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.
Nutrition Facts : ServingSize 1 chicken breast, Calories 281 kcal, Carbohydrate 3 g, Protein 30 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 677 mg, Sugar 1 g
CHEESY SPINACH STUFFED CHICKEN BREASTS
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY SPINACH STUFFED CHICKEN ROLL UPS
These Spinach Stuffed Chicken Roll Ups are filled with yummy ricotta, sundried tomatoes and fresh mozzarella then topped with marinara sauce.
Provided by Taylor Stinson
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Grease an 8x11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
- In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
- Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
- Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
- Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!
Nutrition Facts : Calories 334 kcal, Carbohydrate 25 g, Protein 31 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 722 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: garlic, spinach, artichoke heart, cream cheese, shredded mozzarella cheese, grated parmesan cheese, salt, pepper, boneless, skinless chicken breasts, salt, pepper, onion powder, garlic powder, riced cauliflower, broccoli
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
- Add the spinach and artichoke, and stir.
- Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
- Preheat oven to 400°F (200°C).
- Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
- To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
- Eat right away or refrigerate until ready to eat.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 7 grams, Protein 66 grams, Sugar 3 grams
GOAT CHEESE AND SPINACH STUFFED CHICKEN
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges
SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST
This was a last-minute decision for my son's birthday dinner...mixing ingredients found in the refrigerator and kitchen...the family LOVED it! Adjust filling ingredients to your taste.
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 949.7 calories, Carbohydrate 23.5 g, Cholesterol 231.9 mg, Fat 67.6 g, Fiber 1.6 g, Protein 61.1 g, SaturatedFat 26.7 g, Sodium 1595.2 mg, Sugar 4.3 g
HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: large chicken breast, baby swiss cheese, provolone cheese, ham, baby spinach leaf, flour, eggs, breadcrumb, oil, salt, pepper
Provided by Camille Bergerson
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Cut a pocket into the side of the chicken breast.
- Season chicken with salt and pepper.
- Stack the two cheeses and spinach on top of the ham and roll up tightly.
- Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
- Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
- Fry the chicken until golden brown on both sides.
- Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
- Enjoy!
- Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
Nutrition Facts : Calories 1713 calories, Carbohydrate 190 grams, Fat 57 grams, Fiber 10 grams, Protein 97 grams, Sugar 12 grams
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
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