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
SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE RECIPE
These baked cream cheese and spinach-stuffed chicken breasts are extra flavorful, seasoned with paprika, garlic, and onion powder.
Provided by Recipes.net Team
Categories Stuffing
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
- To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
- Slice a pocket into the side of each chicken breast meat.
- Spoon the spinach mixture into the breast pockets and spread it evenly.
- Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
- Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
- Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
- Place the stuffed chicken breast in a plate, and use the drippings as the sauce.
- Garnish with parsley, then serve and enjoy!
Nutrition Facts : Calories 426.00kcal, Carbohydrate 3.00g, Cholesterol 123.00mg, Fat 33.00g, Fiber 1.00g, Protein 29.00g, SaturatedFat 13.00g, ServingSize 3.00, Sodium 1,172.00mg, Sugar 2.00g
SPINACH STUFFED CHICKEN BREASTS
Scrumptious Spinach Stuffed Chicken Breasts wrapped in Bacon! Perfect easy dish for your family and guests.
Provided by Sherri Hagymas
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place each chicken breast on a flat surface. With your hand placed flat on each piece, cut about 3/4 quarter of the way through.(careful not to cut all the way through)
- Blend spinach, cream cheese, parmesan cheese, chives and garlic in medium bowl.
- Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts.
- Wrap each breast with 2 slices of bacon.
- Arrange chicken breasts on baking sheet.
- Cook for 30-40 minutes.
- Then turn the temperature up to 400 degrees F (or on low broil) and cook for about 15 more minutes to get the bacon nice and crispy.
- ENJOY!!
Nutrition Facts : ServingSize 1 stuffed breast, Calories 418 kcal, Carbohydrate 7 g, Protein 36 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 120 mg, Sodium 708 mg, Fiber 2 g, Sugar 2 g
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
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
SPINACH & CHEDDAR STUFFED CHICKEN BREAST IN CREAMY GRAVY
Something I just made up one day looking for something different for dinner. I like it because its fairly simple but looks really gourmet and it taste delicious. I suggest serving with Mashed Potatoes.
Provided by ecordova21
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat Oven to 365.
- Thaw and Clean Chicken Breast Removing Any Excess Fat.
- Slice Chicken Breast Horizontally (Flat on Cutting Board) through the Center Creating a Pocket for Stuffing.
- Chop Desired Amount of Onions. approximately 1/4 to 1/2 of Onion.
- Sautee Onions in 2 tablespoons of vegetable oil. Sprinkle salt & pepper to taste over onions while sauteeing. (If any oil left after sauteeing, save it for gravy).
- Boil Spinach in pot of approximately 1/3 cup of water and 1 tablespoon of butter until most of water has boiled off. (Spinkle salt to taste in spinach).
- Pour just enough vegetable oil to cover the bottom of oven baking pan and place chicken breasts in baking pan.
- Season chicken breasts on both sides with Seasoning Salt, Onion Powder and Oregano. Do not season inside pocket of chicken.
- Open flap to reveal inside pocket of chicken. Place a layer of cheddar cheese first. Then place a layer of the Sauteed Onions. Next a layer of Cooked Spinach. Finally sprinkle salt to taste over last layer of spinach.
- Close the flap as well as possible. It may not close completely depending on how much you stuffed it. It is fine if its still open a bit.
- Place in oven uncovered for 35-45 minutes.
- While chicken is cooking in oven, prepare package of chicken gravy according to package ingredients. If you have any oil left from sauteeing the onions, pour up to 2 teaspoons of the oil in the gravy for more flavorful taste.) During this time you can also make the mashed potatoes I suggested.
- When chicken is finished in oven, Pour desired amount of gravy over the chicken and enjoy! (Gravy can also be used for mashed potatoes).
Nutrition Facts : Calories 163.6, Fat 2.2, SaturatedFat 0.6, Cholesterol 68.6, Sodium 176.5, Carbohydrate 5.8, Fiber 2, Sugar 1.5, Protein 29.7
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
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