Spinach Cheese Stuffed Chicken W Marsala Sauce Recipes

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RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF



Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

Extra-virgin olive oil, for drizzling
4 tablespoons butter, divided
1/2 pound cremini mushrooms, sliced
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup fresh ricotta or sheep's milk ricotta
1 box organic frozen spinach, defrosted, squeezed dry, and separated
Freshly grated nutmeg
4 slices speck or prosciutto
Flour, for dredging
2 cloves garlic, thinly sliced
1/2 cup marsala wine
1 1/2 cups chicken broth
A handful fresh flat-leaf parsley, finely chopped
Pine Nut Pilaf, for serving, recipe follows
2 tablespoons butter
1/2 cup orzo pasta
1/4 cup pine nuts
1 cup long grain rice
2 cups chicken stock

Steps:

  • Cut 4 long pieces of kitchen twine.
  • In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
  • Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
  • Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
  • Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH



Chicken Marsala with Mushrooms and Spinach image

Get ready to take a bow when you serve this fabulous chicken dish along with some garlic smashed potatoes.

Provided by Geema

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
3/4 cup butter
3 cups sliced cremini mushrooms
3/4 cup sun-dried tomato
1 cup packed fresh spinach
3/4 cup marsala wine

Steps:

  • Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
  • Dust chicken with flour, salt, pepper and Italian seasonin.
  • In a skillet, fry chicken in olive oil over medium heat.
  • Cook about 2 minutes on each side or until cooked through, but not over done.
  • Set aside, and keep warm.
  • In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
  • Add wine and cook for 6 more minutes.
  • Mix in spinach, and cook for about 2 minutes.
  • Serve over chicken.

CHEESY SPINACH STUFFED CHICKEN BREASTS



Cheesy Spinach Stuffed Chicken Breasts image

Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 30m

Number Of Ingredients 13

3 large chicken breasts (boneless, skinless (1 3/4 to 2 lbs, even-sized pieces))
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 1/2 Tbsp olive oil
4 oz cream cheese (cold)
1 Tbsp mayonnaise
2 garlic cloves (pressed)
1/4 tsp salt
1 1/2 cups baby spinach leaves, chopped
1/4 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
  • Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
  • Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
  • Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
  • Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPINACH AND CHEESE STUFFED CHICKEN



Spinach and Cheese Stuffed Chicken image

This stuffed chicken breast has a delicious cheesy spinach filling and is baked until tender and juicy. It's delicious and less than 350 calories!

Provided by Rena

Categories     Main Course

Time 35m

Number Of Ingredients 12

1 tbsp. Olive Oil
1 tsp. Italian Seasoning
½ tsp Red Pepper Flakes (or to your taste)
¼ tsp Garlic Powder
¼ tsp Onion Powder
1 tsp. Salt (divided)
4 Skinless Boneless Chicken Breasts
4 ounces Ricotta Cheese
4 ounces Grated Mozzarella
¼ cup Grated Parmesan Cheese
1½ cups Chopped Fresh Spinach (steamed just until wilted, squeezed dry with paper towels and chopped)
1 Garlic Clove (minced)

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!

Nutrition Facts : Calories 327 kcal, Carbohydrate 3 g, Protein 36 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 918 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPINACH-STUFFED CHICKEN PARMESAN



Spinach-Stuffed Chicken Parmesan image

Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this. -Kellie Foglio, Salem, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 13

4 cups fresh spinach
2 garlic cloves, minced
2 teaspoons olive oil
2 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup dry whole wheat bread crumbs
1 large egg, lightly beaten
2 cans (8 ounces each) no-salt-added tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. In a large skillet, cook and stir spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 1 tablespoon spinach mixture. Fold chicken in half, enclosing filling; secure with toothpicks., Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 20 minutes., Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 165°. Discard toothpicks before serving.

Nutrition Facts : Calories 281 calories, Fat 10g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 432mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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



Ham, Cheese, And Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: large chicken breast, baby swiss cheese, provolone cheese, ham, baby spinach leaf, flour, eggs, breadcrumb, oil, salt, pepper

Provided by Camille Bergerson

Categories     Dinner

Yield 1 serving

Number Of Ingredients 11

1 breast large chicken breast
1 slice baby swiss cheese
1 slice provolone cheese
1 thin slice ham
5 leaves baby spinach leaf
½ cup flour
2 eggs, beaten
⅔ cup breadcrumb
oil, for frying
salt, to taste
pepper, to taste

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

Nutrition Facts : Calories 1713 calories, Carbohydrate 190 grams, Fat 57 grams, Fiber 10 grams, Protein 97 grams, Sugar 12 grams

SPINACH-STUFFED CHICKEN



Spinach-Stuffed Chicken image

A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Swiss cheese
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
6 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Additional paprika, optional

Steps:

  • In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.

Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 53g protein.

OLIVE GARDEN STUFFED CHICKEN MARSALA



Olive Garden Stuffed Chicken Marsala image

Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.

Provided by 1 Baker

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

Steps:

  • Preheat oven to 350°F.
  • Stuffing:Combine all cheese stuffing ingredients in a bowl.
  • Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
  • Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
  • Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
  • Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
  • Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
  • Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
  • Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

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

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

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

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From secretcopycatrestaurantrecipes.com


STUFFED CHICKEN LEG WITH MARSALA SAUCE | GORDON RAMSAY'S RECIPES
Stuff chicken’s legs with the mixture. Put it in the center. Fold the leg over. Take the tinfoil and drizzle some olive oil, put streaky bacon. Bacon gives a lot of flavor, but what is more important it keeps the dish nice and moist. Place bacon in the center and roll it round and squeeze the ends of the foil nice and tight. Poach for 25 minutes.
From chefesrecipes.com


STUFFED MUSHROOMS WITH SPINACH DIP - THERESCIPES.INFO
Spinach Dip Stuffed Mushrooms ⋆ Real Housemoms best realhousemoms.com. 3/4 c. prepared spinach dip 1/4 c. shredded Parmesan cheese 1/8 c. panko bread crumbs Instructions Brush mushroom tops with olive oil. Place top-down on baking sheet. Fill each mushroom with 1 Tbsp. spinach dip, 1 tsp. Parmesan cheese, and 1/2 tsp. bread crumbs. Bake at 375 degrees for 10 …
From therecipes.info


20-MINUTE STUFFED CHICKEN BREAST RECIPE - THE MEDITERRANEAN DISH
2021-10-08 Drizzle with a little bit of extra virgin olive oil. Mix until well combined. Pat the chicken breast dry and season on both sides with Kosher salt and black pepper. Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast.
From themediterraneandish.com


CRISP STUFFED CHICKEN IN MARSALA SAUCE - PLAIN.RECIPES
Cut a pocket into each chicken breast. Rub 2 garlic cloves over chicken breast. Season chicken inside and out with salt, pepper, thyme, basil, and parsley. Stuff pockets with spinach, fontana cheese, and prosciutto. Preheat oven to 450 degrees F (230 degrees C). Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl. Dip stuffed chicken ...
From plain.recipes


SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS - JO COOKS
2020-08-18 Prep: Preheat oven to 350 F degrees. Filling: Add the olive oil to a skillet and heat over medium heat. Add the onion and sauté until the onion is translucent. Add the spinach, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika and stir. Cook for 2 minutes then let the mixture cool for a few minutes.
From jocooks.com


SPINACH AND CHEESE STUFFED CHICKEN - JAYS SWEET N SOUR LIFE
2021-08-27 Open the chicken and then stuff it with the sundried tomatoes, minced purple onion, spinach, and mozzarella cheese. Repeat until all chicken breasts are stuffed. Close each of the chicken breasts off using a toothpick as seen in the photos above. In an iron skillet heat up then 1//4 cup of butter and place the stuffed chickens in the pan.
From jayssweetnsourlife.com


SPINACH & CHEESE STUFFED CHICKEN W MARSALA SAUCE - FOOD RECIPES
2021-01-27 Cheesy chicken with savory Marsala mushroom sauce. Delish Ingredients 6boneless skinless chicken thighs STUFFING 1 bunchspinach leaves 1 cshredded gruyere cheese 1 cricotta cheese 1/2 cparmesan cheese shredded 2 largeeggs beaten 2 Tbspfresh basil chopped ·salt and pepper MARSALA SAUCE 2 Tbspbutter 2 smallshallots chopped 4 …
From recipes.studio


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