Gouda And Spinach Stuffed Chicken Breasts Recipes

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STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH



Stuffed Chicken Breasts with Gouda and Spinach image

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (1 1/4 lb)
1/2 cup shredded smoked Gouda or Swiss cheese (2 oz)
1/4 teaspoon ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter or margarine, melted

Steps:

  • Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  • In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 255, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg

SPINACH & GOUDA STUFFED CHICKEN BREASTS



Spinach & Gouda Stuffed Chicken Breasts image

I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors. This ones for you!

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 3 serving(s)

Number Of Ingredients 12

1 1/2 cups spinach leaves, washed and stems removed
3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
salt
pepper
1/2-3/4 cup shredded gouda cheese
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 garlic clove, peeled and minced
1/4 cup Italian style breadcrumbs
1 teaspoon dried basil
1/8 teaspoon garlic salt
2 tablespoons all-purpose flour
1 egg, lightly beaten

Steps:

  • Preheat oven to 375°F
  • Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
  • Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
  • Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
  • Mix the breadcrumbs with the dried basil and garlic salt.
  • Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
  • Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

Nutrition Facts : Calories 228.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 138.9, Sodium 196.4, Carbohydrate 13, Fiber 1.4, Sugar 0.8, Protein 31.9

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH



Stuffed Chicken Breasts With Gouda and Spinach image

Make and share this Stuffed Chicken Breasts With Gouda and Spinach recipe from Food.com.

Provided by Chef at Heart

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, bone-in (1 1/4 lb)
1/2 cup shredded smoked gouda cheese (2 oz) or 1/2 cup swiss cheese (2 oz)
1/4 teaspoon ground nutmeg
10 ounces frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter, melted or 2 teaspoons margarine

Steps:

  • Heat oven to 375°F Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  • In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 339.6, Fat 19.8, SaturatedFat 7.8, Cholesterol 113.9, Sodium 563.8, Carbohydrate 3.5, Fiber 2.3, Sugar 1, Protein 36.6

GOUDA AND SPINACH STUFFED CHICKEN BREASTS



Gouda and Spinach Stuffed Chicken Breasts image

Smoked gouda is such a flavorful cheese. You don't need a lot of extra sauces and spices to make this chicken really great. Wonderful for company as well.

Provided by alijen

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup shredded smoked gouda cheese
1/4 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and pressed
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons margarine, melted

Steps:

  • Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
  • Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
  • Remove bones from chicken breasts.
  • Do not remove skin.
  • Loosen skin from chicken breasts.
  • Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
  • Smooth skin over breasts, tucking under loose areas.
  • Place chicken, skin sides up, in pan.
  • Sprinkle with salt and pepper.
  • Drizzle with margarine or butter.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 214.9, Fat 13.1, SaturatedFat 5, Cholesterol 62.5, Sodium 526.8, Carbohydrate 3.6, Fiber 2.3, Sugar 1, Protein 21.5

SMOKED GOUDA AND SPINACH STUFFED CHICKEN



Smoked Gouda and Spinach Stuffed Chicken image

Make and share this Smoked Gouda and Spinach Stuffed Chicken recipe from Food.com.

Provided by cooker_girl

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 bone-in skin-on chicken breast halves
2 teaspoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces frozen chopped spinach, thawed
3 ounces cream cheese, softened
1/2 cup shredded smoked gouda cheese
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 375. Spray 9x9 pan with pam.
  • Start making the stuffing. Squeeze the spinach to drain. Pat dry with paper towel. Mix remaining ingredients. Stir in spinach.
  • Loosen skin from chicken. Gently separate in center, but leave skin attached at sides.
  • Spread 1/4 of stuffing evenly between meat and skin of each chicken breast. Smooth skin over breast, tucking under loose areas.
  • Put chicken, skin side up in pan. Brush with butter. Sprinkle with salt and pepper.
  • Bake uncovered 45 to 55 minute or until chicken is cooked throughly.

Nutrition Facts : Calories 278.1, Fat 20.2, SaturatedFat 10.4, Cholesterol 90.9, Sodium 554.8, Carbohydrate 2.6, Fiber 1.2, Sugar 0.7, Protein 21.7

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

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

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

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

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH



Stuffed Chicken Breasts with Gouda and Spinach image

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well! And, when sliced and fanned or arranged over seasoned noodles or rice, the presentation is elegant.

Provided by Allrecipes Member

Time 1h15m

Yield 4

Number Of Ingredients 7

½ cup shredded smoked Gouda cheese
¼ teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 breast half, bone and skin removed (blank)s bone-in chicken breast halves, skinless
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons margarine, melted

Steps:

  • To Make Smoked Gouda-Spinach Stuffing: Combine all stuffing ingredients. Mix together.
  • Preheat oven to 375 degrees F. Grease square pan, 9x9x2 inches.
  • Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  • Make desired stuffing. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper. Drizzle with margarine.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 85.5 mg, Fat 8.2 g, Fiber 2.7 g, Protein 33.9 g, SaturatedFat 3.5 g, Sodium 581.4 mg, Sugar 0.8 g

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN



Caramelized Onion and Gouda Stuffed Chicken image

Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.

Provided by CountryGirlGourmet

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h15m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
2 yellow onions, sliced
4 skinless, boneless chicken breast halves
4 Borden® Gouda Cheese Slices, or more as needed
1 (4.75 ounce) package seasoned coating mix for chicken

Steps:

  • Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
  • Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g

GOUDA-STUFFED CHICKEN



Gouda-Stuffed Chicken image

My brother gave me the recipe for this hearty dish we often serve at family gatherings. Men, especially, seem to enjoy it, and it's become one of our special favorites. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
2 ounces smoked Gouda cheese, cut into thin pieces
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil, divided
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup apple cider or unsweetened apple juice
2 large tart apples, thinly sliced
1 tablespoon honey

Steps:

  • Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

Nutrition Facts : Calories 350 calories, Fat 10g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 507mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges

STUFFED CHICKEN BREASTS



Stuffed Chicken Breasts image

Make and share this Stuffed Chicken Breasts recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts (about 1-1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter or 2 teaspoons margarine, melted
3 ounces cream cheese, softened
1/2 cup shredded smoked gouda cheese or 1/2 cup swiss cheese
1/4 teaspoon ground nutmeg
10 ounces frozen chopped spinach, thawed and squeezed to drain

Steps:

  • Heat oven to 375.
  • Grease square pan,9x9x2 inch.
  • Loosen skin from chicken breast halves by inserting fingers between skin and meat,gently separate in center but leave skin attached at sides.
  • Prepare smoked gouda and spinach stuffing.
  • Spread 1/4 of stuffing between meat and skin of each chicken breast.
  • Smooth skin over breasts tucking under loose areas.
  • Place chicken skin side up in pan.
  • Sprinkle with salt and pepper.
  • Drizzle with butter.
  • Bake uncovered 45-55 minutesm or until juice is no longer pink.
  • For Stuffing: Mix cream cheese,gouda cheese and nutmeg,combine well.
  • Stir in spinach.

Nutrition Facts : Calories 360.7, Fat 23.1, SaturatedFat 9.2, Cholesterol 121.3, Sodium 519.7, Carbohydrate 4, Fiber 2.1, Sugar 1.2, Protein 34.1

SPINACH-STUFFED CHICKEN BREASTS



Spinach-Stuffed Chicken Breasts image

Stuffed chicken breasts are a great way to make your chicken dinner fun again. Served on a bed of rice or with a side of vegetables, they make an easy weeknight dinner that comes together in a flash. These Spinach-Stuffed Chicken Breasts don't skimp on flavor - they're also filled with bacon, onion, and cheese, and seasoned with garlic, thyme and pepper. The best part? They're ready to eat in under an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
Hot cooked rice or rice pilaf, if desired

Steps:

  • In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
  • In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
  • In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
  • In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 1 g, TransFat 0 g

SPINACH STUFFED CHICKEN BREASTS



Spinach Stuffed Chicken Breasts image

Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!

Provided by Laurie Wheeler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup crumbled feta cheese
2 cloves garlic, chopped
4 skinless, boneless chicken breasts
4 slices bacon

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).

Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g

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