Spinachstuffedchickenbreastsfortwo Recipes

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).

SPINACH STUFFED CHICKEN BREASTS FOR TWO

Steps:

• Preheat oven to 350 degrees F. Bring water and 1 tbsp of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat, let stand 5 minutes. Set aside.
• Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam sides down, in 8 inch square baking dish. Brush with remaining 1 T. dressing.
• Bake 35 minutes, sprinkle with cheese. Bake an additional 5 minutes or until cheeses is melted and chicken in cooked through (170 degrees).
• 1/2 recipe = 1 serving.
• LAWL count- 1 protein, 1 veg, 1 starch, 1 condiment, 1/2 dairy.

SPINACH-STUFFED CHICKEN BREAST

Steps:

• Lay chicken flat.
• Using three strips of bacon, cover the chicken breast.
• Place 1/4 of the spinach at the thick end of the chicken breast.
• Season with garlic powder and sprinkle with cheddar cheese (not too much).
• Roll the chicken and secure with two toothpicks.
• Place in greased pie plate.
• Repeat with other 3 breasts.
• Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm cheese.
• Bake at 350 for 35-45 minutes or until chicken is done.

SPINACH-STUFFED CHICKEN BREASTS

Steps:

• Prepare grill.
• In medium sized skillet heat 1 tbsp oil over medium high heat.
• Add onion and red pepper; saute 5 minutes.
• Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
• Remove from heat; let cool slightly.
• Stir in cheese.
• For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
• In each breast, cut a pocket horizontally through thicker side.
• Fill each with 3-4 tbsp spinach stuffing.
• With 2 toothpicks, secure pocket closed.
• With fingers, spread rub on both sides of each chicken breast.
• Grill 10-12 minutes per side or till thermometer registers 170.