CREAMY CHICKEN WITH SPINACH
This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.
Provided by KKraft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 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 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
EASY CHEESY SPINACH
Steps:
- Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
- BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
SPINACH DEVILED EGGS
These look great on the table, and the spinach add great flavor. I got this recipe from my sister in law and everyone loves them.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 15m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- In a small bowl, mash yolks with a fork.
- Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt.
- Add spinach and mix well.
- Stir in the bacon; spoon into egg whites.
- Serve immediately.
CREAMED SPINACH DEVILED EGGS
The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite.
Provided by Jonathan Melendez
Categories Spinach
Time 30m
Yield 12 deviled eggs
Number Of Ingredients 10
Steps:
- Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
- Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
- Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.
Nutrition Facts : Calories 89.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 105.8, Sodium 188.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 4.2
SPINACH CHICKEN ROLL-UPS
"This recipe is one that I have adapted over time," says Chris Duncan of Ellensburg, Washington. "It dresses up very well for company or special dinners yet is great for every night, too. The chicken breasts can be prepared and refrigerated until baking time if needed," she notes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; layer with spinach and cheese. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt 1 tablespoon butter. Place bread crumbs in another bowl. Dip chicken in butter, then roll in crumbs. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. , In a small saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from roll-ups; serve with sauce.
Nutrition Facts : Calories 360 calories, Fat 14g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 679mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein. Diabetic Exchanges
CHICKEN, SPINACH, AND CHEESE PASTA BAKE
Pasta, chicken, spinach, and cheese baked to bubbly perfection.
Provided by jr911
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
- Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g
CREAM CHEESE SPINACH STUFFED CHICKEN ROLLS
Make and share this Cream Cheese Spinach Stuffed Chicken Rolls recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Flatten the chicken breast to about 1/4-inch thickness.
- In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
- Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
- Mix together the melted butter with garlic powder; set aside.
- Spoon equal amounts of mixture across the narrow end of each breast.
- Roll up jelly-roll style, and secure with toothpicks.
- Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
- Place into a buttered baking dish, seam-side down.
- Drizzle with butter/garlic mixture.
- Bake for about 30 minutes.
Nutrition Facts : Calories 486.5, Fat 34, SaturatedFat 17.3, Cholesterol 216.7, Sodium 422.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.8, Protein 36.4
GREEK CREAM CHEESE-STUFFED CHICKEN
A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice.
Provided by chikkin
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
- Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 355.7 calories, Carbohydrate 6.6 g, Cholesterol 128.2 mg, Fat 23.2 g, Fiber 1.3 g, Protein 30.4 g, SaturatedFat 12.1 g, Sodium 817.9 mg, Sugar 4 g
SPINACH-STUFFED CHICKEN BUNDLES
Fill these Spinach-Stuffed Chicken bundles with cream cheese and shredded mozzarella. This spinach-stuffed chicken is likely to please everyone.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, spinach, mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
- Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
ITALIAN CHICKEN WITH CREAM CHEESE & SPINACH
This good-for-you baked chicken dish is perfect for entertaining. Serve on a bed of potatoes with a crisp side salad
Provided by Sara Buenfeld
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a large baking sheet with baking parchment. Put the onion in a bowl and pour over boiling water to cover. Leave to soften for 15 mins. Meanwhile, beat the cheese, spinach and nutmeg together with plenty of black pepper. Spread over the chicken breasts, then top with the tomatoes.
- Drain the onion slices, then toss them with the potato, garlic, olives, oil and black pepper. Arrange the potato mixture on the parchment in 4 piles spaced apart, then flatten. Bake for 25 mins more until almost tender and starting to colour.
- Remove from the oven, put 1 chicken breast on each pile of potatoes, and bake for 20 mins until the chicken and potatoes are tender and cooked all the way through, and the tomatoes are roasted. Serve with a big salad.
Nutrition Facts : Calories 352 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 0.6 milligram of sodium
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