Spinach And Gouda Stuffed Chicken Breasts Recipes

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

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).

GOUDA-STUFFED CHICKEN

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.

CARAMELIZED ONION AND GOUDA STUFFED 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).

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).

GOAT CHEESE AND SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

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 BREASTS

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.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

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).

SPINACH & GOUDA STUFFED CHICKEN BREASTS

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.

GOUDA AND SPINACH STUFFED CHICKEN BREASTS

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.

SMOKED GOUDA AND SPINACH STUFFED CHICKEN

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.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

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.