Spinach Tarragon And Swiss Stuffed Chicken Breast Recipes

CHEESY SPINACH STUFFED CHICKEN BREASTS

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.

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• In a large bowl, combine softened cream cheese, mayonnaise, parmesan cheese, garlic and chopped spinach. Set aside.
• Butterfly the chicken breasts (see detailed instructions above).
• Season each breast with garlic parsley salt and paprika on all sides.
• Stuff each chicken breast with the cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
• Preheat a skillet with butter over medium-heat. Brown all sides of the chicken. Continue cooking over medium-heat until the internal temperature reaches 165 °F.

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 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 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 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).