Spinach Cheddar Stuffed Chicken Breast In Creamy Gravy Recipes

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST

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.

SPINACH AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
• In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
• Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
• Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
• While the chicken is marinating, prepare the cheese filling.
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
• Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
• Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
• Remove the toothpicks and serve warm. Enjoy!

SPINACH & CHEDDAR STUFFED CHICKEN BREAST IN CREAMY GRAVY

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).

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.

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 CHICKEN BREAST

Steps:

• Put water in a medium/small pot on the stove and add noodles when the water comes to a boil.
• Start frying the chicken breasts in a TBSP of oil (olive or your choice) as you cut the garlic and onions.
• Saute the onions and garlic in the same pan. (Don't forget to stir the noodles!).
• Add the spinach when the onions and garlic are almost browning.
• Cook until spinach is hot and chicken is cooked and browning.
• Turn down heat to 3 or 4 and add parmesan, tarragon and lemon juice.
• Serve over noodles and enjoy!

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

CHEDDAR-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
• Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
• Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.