Gruyere And Spinach Stuffed Chicken Breasts Recipes

SPINACH STUFFED CHICKEN BREAST

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.

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.

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
• Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
• Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
• In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
• Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
• Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
• Enjoy!

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
• Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
• Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

GRUYERE AND SPINACH STUFFED CHICKEN BREASTS

Steps:

• Pre heat oven to 350 degrees In each chicken breast place 1/4 of cheese, spinach, and sun dried tomato Roll chicken breasts with mixture and secure with tooth picks Heat oil in oven proof skillet until shimmering Brown chicken approx. 5 min per side Place skilet with breast into preheated oven for 30 min Remove chicken and keep warm. Deglaze skillet with wine, add capers and reduce by 1/2 Pour sauce over chicken and broccoli

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).

CHICKEN BREASTS STUFFED WITH SPINACH

Steps:

• Trim the spinach of any coarse stems, wash it very well and chop it. If using frozen spinach, defrost it. Heat butter in a large skillet. Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender. Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
• Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree. Season to taste with salt and pepper.
• Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly. Stir in the red wine.
• Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
• Remove chicken from the pan and transfer to a serving dish. Cover and keep warm.
• Add the vinegar to the pan, stir, then taste for seasoning. Heat briefly and then spoon sauce over chicken and serve.