Chicken And Spinach Loaf Recipes
IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN (OR TURKEY) SPINACH LOAF
This is a Weight Watchers Recipe which I use to eat very frequently. I have not made this is a very long time and I miss it! My husband is picky and there is no way he eats anything that has spinach in it. But I think I will revisit this very dear old friend and make it just for me. It was a staple of mine when I was single. I think you will like it and it is Weight Watchers!
Provided by Pearl Florick @pearliedee
Categories Chicken
Number Of Ingredients 8
Steps:
- Place the oven rack in center of your oven and preheat to 350.
- Combine the soup mix with the boiling water in a large bowl. Let it stand for 15 minutes. Next, add in the spinach, bread crumbs, pepper and egg whites in the bowl. Add the ground meat and mix well. Place in a sprayed 1/12 qt shallow baking dish and form into an 8x5 loaf.
- Bake until an instant read thermometer reads 165 degrees or more. (About 1 1/4- 1 1/2 hrs) Let stand 5 minutes before slicing.
CHICKEN AND SPINACH LOAF
A triple layered loaf - a spinach layer sandwiched between two chicken layers - which can be served with your favourite side dish. Serve with my mushroom sauce, Recipe #116544, the warm cucumber from my Recipe #118657, or your favourite sauce or salsa or chutney. Any leftover slices can be used as a sandwich filling with salad greens and tzaziki in pita bread. This recipe is typical of pre-1950s English-style Australian cuisine.
Provided by bluemoon downunder
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
- Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
- TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
- Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
- In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
- ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
- Press the filling - the spinach mixture - evenly over the chicken mixture.
- Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
- Bake in a moderate oven for about 45 minutes or until cooked through.
- Serve with a salad or your favourite side dish, and your favourite sauce.
Nutrition Facts : Calories 531.9, Fat 20.2, SaturatedFat 7.6, Cholesterol 166.9, Sodium 974.1, Carbohydrate 43.1, Fiber 4, Sugar 3.3, Protein 42.8
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