SPINACH AND FETA STUFFED CHICKEN BREASTS
These spinach and feta stuffed chicken breasts are an easy dinner! Chicken cutlets stuffed with spinach, feta, ricotta then breaded and baked to perfection!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spray a large baking sheet with spray.
- Heat the oil a medium skillet. Add onions, garlic and scallions and sauté about 1 minute, until fragrant.
- Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through.
- Remove from heat and mix in the feta and ricotta cheese.
- Season chicken lightly with more kosher salt and pepper to taste.
- Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.
- Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
- Dip the chicken rolls into the egg mixture, then into the breadcrumbs and place seam side down on the baking sheet.
- Repeat with the remainder then lightly spray to top of the chicken with cooking spray.
- Bake about 25 minutes or until cooked through.
- Follow steps above 1 through 9.
- Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
Nutrition Facts : ServingSize 1 roll, Calories 169 kcal, Carbohydrate 8 g, Protein 25 g, Fat 5 g, Cholesterol 31 mg, Sodium 177 mg, Fiber 2 g
BROCCOLI AND CHEESE STUFFED CHICKEN
Broccoli and Cheese Stuffed Chicken breasts are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F. Spray a sheet pan with oil.
- Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
- If the chicken isn't 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
- Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
- Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.
- Preheat air fryer to 400F. Spray a sheet pan with oil.
- Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
- If the chicken isn't thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
- Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
- Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.
Nutrition Facts : ServingSize 2 pieces, Calories 430 kcal, Carbohydrate 10 g, Protein 62 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 700 mg, Fiber 2.5 g, Sugar 2 g
SKINNY STUFFED CHICKEN
This is a low-fat recipe consisting of skinless, boneless stuffed chicken breasts mixed with a heavenly, yet light, artichoke heart, mushroom, caper, and white wine reduction, baked until bubbly with a crispy topping.
Provided by DKE713
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 365 degrees F (185 degrees C).
- Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
- Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
- Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
- Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
- Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
- Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 40.1 g, Cholesterol 56.3 mg, Fat 12.4 g, Fiber 6.4 g, Protein 24.8 g, SaturatedFat 4.8 g, Sodium 2294.3 mg, Sugar 4.5 g
SKINNY STUFFED CHICKEN PARMESAN
47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
- In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
- Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g
SCRUMPTIOUS STUFFED CHICKEN BREASTS
I love to experiment in the kitchen! I watch several cooking shows and often come up with an idea of my own from a recipe I see in a show. This stuffed one I came up with one evening while deciding what to do with the chicken breasts I had thawed out. It was a hit in our household, and I've made it again since I came up with it! My husband loves this wrapped in bacon, I like it better without.
Provided by brenmatt65
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken with salt and pepper.
- Mix ham, mayonnaise, sour cream, Cheddar-Monterey Jack cheese blend, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and smoked paprika together in a large bowl. Place 1/2 cup mixture on each chicken breast. Roll chicken over filling, wrap with 2 slices bacon, and secure with toothpicks.
- Place bread crumbs in a shallow bowl. Roll each chicken breast in bread crumbs to coat. Place chicken in a baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 21.6 g, Cholesterol 219.5 mg, Fat 40.1 g, Fiber 0.2 g, Protein 72.8 g, SaturatedFat 17.4 g, Sodium 1961.4 mg, Sugar 12.4 g
ZESTY STUFFED CHICKEN
I was experimenting and wanted to try something new and this turned out to be very delicious.
Provided by CHEFBOYARMED
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix shrimp, pepper Jack cheese, yellow bell pepper, and green onion together in a bowl. Stir in Creole seasoning.
- Place chicken thighs skin-side up on a cutting board. Pound with a meat mallet until somewhat flattened. Flip.
- Pack an even amount of the shrimp mixture over each chicken thigh. Roll up chicken; wrap tightly with bacon slices. Transfer rolls to a large baking pan.
- Bake in the preheated oven until juices run clear from chicken and bacon is crisp, about 45 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 2.5 g, Cholesterol 340.5 mg, Fat 29.1 g, Fiber 0.3 g, Protein 54.3 g, SaturatedFat 11.5 g, Sodium 977.4 mg, Sugar 0.2 g
SKINNYTASTE CHEESY JALAPENO POPPER BAKED STUFFED CHICKEN
Make and share this Skinnytaste Cheesy Jalapeno Popper Baked Stuffed Chicken recipe from Food.com.
Provided by GinKitty
Categories < 30 Mins
Time 20m
Yield 8 stuffed breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 450.
- Spray baking dish with non stick spray.
- wash and dry chicken cutlets.
- combine cream cheese, cheddar, scallions, jalapeno, and bacon.
- lay 2 T cheese mix on each cutlet.
- loosely roll each cutlet and secure ends with a toothpick.
- combine juice, oil, salt, and pepper.
- dip chicken in juice mixture.
- roll chicken in crumbs.
- place seam side down in baking dish.
- lightly spray chicken with olive oil pam.
- bake 22-25 mins.
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