Lemony Spinach Stuffed Chicken Breasts For Two Recipes

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LEMONY SPINACH-STUFFED CHICKEN BREASTS FOR TWO



Lemony Spinach-Stuffed Chicken Breasts for Two image

"This is really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup chopped sweet onion
1-1/2 teaspoons olive oil, divided
3 cups fresh baby spinach, chopped
1/2 teaspoon minced garlic
1-1/2 teaspoons balsamic vinegar
2 tablespoons crumbled feta cheese
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.

Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

LEMONY SPINACH-STUFFED CHICKEN BREASTS



Lemony Spinach-Stuffed Chicken Breasts image

"This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped sweet onion
3 teaspoons olive oil, divided
6-1/2 cups fresh baby spinach, chopped
1 garlic clove, minced
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 253 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

SPINACH STUFFED CHICKEN BREASTS FOR TWO



Spinach Stuffed Chicken Breasts for Two image

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

Provided by Wendelina

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/3 cup water
2 tablespoons fat-free Italian salad dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Stove Top low-sodium chicken stuffing mix
1 tablespoon coarsely chopped roasted red pepper
2 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
1/4 cup shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F. Bring water and 1 tbsp of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat, let stand 5 minutes. Set aside.
  • Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam sides down, in 8 inch square baking dish. Brush with remaining 1 T. dressing.
  • Bake 35 minutes, sprinkle with cheese. Bake an additional 5 minutes or until cheeses is melted and chicken in cooked through (170 degrees).
  • 1/2 recipe = 1 serving.
  • LAWL count- 1 protein, 1 veg, 1 starch, 1 condiment, 1/2 dairy.

Nutrition Facts : Calories 144.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 68.7, Sodium 318, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 28.3

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE



Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
  • Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
  • Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
  • Transfer the chicken to a cutting board and let rest for 5 minutes.
  • Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
  • Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams

GARLIC-LEMON DOUBLE STUFFED CHICKEN



Garlic-Lemon Double Stuffed Chicken image

Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!

Provided by CHRCAMILLO

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 50m

Yield 8

Number Of Ingredients 12

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 tablespoon minced garlic
¾ cup butter, melted
2 tablespoons lemon juice
½ teaspoon garlic salt, or to taste
½ teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
  • Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
  • Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
  • Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
  • Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g

CHEESY STUFFED LEMON CHICKEN BREASTS



Cheesy Stuffed Lemon Chicken Breasts image

A creamy stuffed lemon-pepper chicken with a crisp outside.

Provided by Nymph dono

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split chicken breasts down the middle with a knife, but do not cut fully in half.
  • Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
  • Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g

STUFFED LEMON FETA CHICKEN BREASTS WITH TOMATOES AND SPINACH



Stuffed Lemon Feta Chicken Breasts With Tomatoes and Spinach image

This is a fabulous dish that is made in a skillet. Make a rice side dish and have a delicious dinner ready in no time!

Provided by Marie

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1 cup crumbled feta cheese
1/2 teaspoon dried oregano
1 tablespoon fresh squeezed lemon juice
1 tablespoon oil
salt and pepper
1 cup chicken broth
1/2 cup fresh tomato, diced
1 cup fresh spinach

Steps:

  • Pound chicken breasts thin.
  • Combine feta cheese, lemon juice and oregano and spread over chicken.
  • Fold chicken to enclose filling and secure with a toothpick.
  • Heat oil in a skillet until hot.
  • Add chicken and cook until golden brown.
  • Mix together chicken broth, tomato and spinach and add to skillet.
  • Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.

Nutrition Facts : Calories 270.6, Fat 13.2, SaturatedFat 6.5, Cholesterol 99.2, Sodium 690.2, Carbohydrate 3.3, Fiber 0.5, Sugar 2.4, Protein 33.2

SPINACH-STUFFED CHICKEN BREASTS FOR TWO



Spinach-Stuffed Chicken Breasts for Two image

Delight in our Spinach-Stuffed Chicken Breasts for Two. Spinach-Stuffed Chicken Breasts for Two are perfect for an intimate evening with a loved one.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 2 servings

Number Of Ingredients 7

1/3 cup water
2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
2 cups tightly packed chopped fresh spinach
2/3 cup STOVE TOP Everyday Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
  • Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
  • Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

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