Spinach Stuffed Chicken Breasts With Cheese Tarragon Sauce Recipes

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, TARRAGON, AND SWISS STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees. Spray a roasting pan with cooking spray.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of garlic and cook until fragrant, about 2 minutes. Add spinach and cook until wilted, stirring occasionally. Remove from heat and stir in 1 tablespoon tarragon. Transfer to a bowl to cool. (You can put in the freezer for a minute to expedite.)
• Toss asparagus with 1 tablespoon olive oil and salt and pepper. Set aside.
• Season chicken breasts with salt and pepper. Cut a slit into the side of each piece, being careful not to cut all the way through.
• When spinach mixture has cooled down, add ¾ cup shredded cheese and stir to combine. Stuff each chicken breast with ¼ of the spinach-cheese mixture.
• Heat remaining 2 tablespoons olive oil in the same skillet used for the spinach over medium-high heat. Add stuffed chicken and cook until browned on each side, 3-4 minutes per side. Turn off heat and transfer chicken to roasting pan.
• Bake for 10 minutes. Remove pan from oven and add the asparagus to the pan. Sprinkle remaining cheese over the top of chicken. Bake 10-15 minutes longer, depending on size of the pieces, until chicken reaches internal temperature of 165 degrees.
• While chicken is baking, make the pan sauce. In the same skillet used to brown the chicken, melt butter over medium heat. Add shallot and cook until soft, 3-4 minutes, stirring often. Add remaining garlic and cook until fragrant, about 2 minutes. Add wine and scrape up any brown bits from the bottom of the pan. Cook for 2 minutes. Add broth, cream, and remaining 1 tablespoon tarragon. Stir to combine. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Taste and add salt and pepper as necessary.
• To serve: Divide chicken and asparagus between serving plates and spoon the pan sauce over chicken.

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 STUFFED CHICKEN BREASTS WITH CHEESE-TARRAGON SAUCE

Steps:

• To make chicken:.
• Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
• Drain spinach and squeeze dry. Finely chop and add to pan.
• Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
• Preheat oven to 375 degrees.
• Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
• Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
• Lift edges over the filling and secure with toothpicks.
• Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
• Pour wine over the chicken and sprinkle with paprika.
• Bake for about 35 minutes or until filling is heated through and chicken is tender.
• To make sauce:.
• In a saucepan, melt butter over medium heat.
• Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
• Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
• Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
• Stir and cook until cheese is melted, about 1 minute.
• Remove toothpicks from chicken breast halves.
• Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
• Pass the remaining sauce at the table.

SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC

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.

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).

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