CHICKEN INVOLTINI WITH BACON ON BED OF SPINACH
Rachael Ray has a recipe, "Veal Involtini with Pancetta," but my family doesn't eat veal. I came up with my own little variation, and it worked out great. Feel free to use either veal or chicken, pancetta or bacon. Enjoy.
Provided by bricookie55
Categories Chicken Breast
Time 45m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. Sprinkle with parsley, salt, and pepper.
- Sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
- Roll chicken, then wrap each roll in a slice of bacon. Use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
- Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
- Broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
- For bed of spinach (while rolls are baking):.
- Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
- Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
- Serve by placing 2 rolls per plate on a bed of greens.
- Note: Rachael's recipe had her frying the rolls, so that is an option as well. She put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. I personally found baking the rolls to be slightly healthier and just as tasty.
Nutrition Facts : Calories 457.4, Fat 29.5, SaturatedFat 11.1, Cholesterol 118.8, Sodium 686, Carbohydrate 4.4, Fiber 1.7, Sugar 0.8, Protein 39.9
PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
- Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
- Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
- Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
- Remove the chicken from the oven and let sit for 5 minutes before serving.
DELICIOUS LEMONY FISH ON A BED OF SPINACH
I made this for lunch and its absolutely delicious and HEALTHY!! Thats what counts right?? Very easy and quick to make. Enjoy.
Provided by Niki Z
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Marinate the fish in the lemon juice and olive oil.
- Put a little olive oil in a pan, sautee the onions and mushrooms. Season with salt and pepper, and whichever spices you want. I used some paprika and all purpose seasoning.
- Sautee till mushrooms shrink up and onions soften. Put aside.
- Put a little olive oil in a non-stick pan, and when it's quite hot add the fish. Season the fish. Again use whichever spices you want. I used adobo seasoning and some rosemary. Brown on both sides and pour the marinating juices over it.
- Cook down for about 3-5 mins until the fish in cooked. The take the fish out.
- Put the mushroom mixture back into the pan and add the baby spinach. The liquid from the fish will help to wilt the spinach.
- When the spinach has wilted plate it and put the fish on top.
- Enjoy!
Nutrition Facts : Calories 336.9, Fat 15.2, SaturatedFat 2.2, Cholesterol 97.5, Sodium 137.6, Carbohydrate 7.3, Fiber 1.3, Sugar 2.7, Protein 42.3
CHICKEN INVOLTINI WITH SUN-DRIED TOMATOES, PINE NUTS AND SPINACH
Make and share this Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h10m
Yield 4 stuffed chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°F.
- COMBINE stuffing ingredients together in a bowl. Set aside.
- PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
- SHAPE handful of stuffing into a ball and place in center of each chicken breast.
- WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
- ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.
Nutrition Facts : Calories 589.4, Fat 26.6, SaturatedFat 9.2, Cholesterol 116.1, Sodium 720.1, Carbohydrate 43.2, Fiber 4.2, Sugar 5.2, Protein 43.4
More about "chicken involtini with bacon on bed of spinach recipes"
GARLIC BUTTER CHICKEN WITH SPINACH AND BACON - EATWELL101
From eatwell101.com
4.8/5 (15)Calories 914 per servingServings 6
PROSCIUTTO CHICKEN INVOLTINI WITH SPINACH & RICOTTA
From insidetherustickitchen.com
CHICKEN INVOLTINI WITH MUSHROOMS, FONTINA, AND SPINACH
From sipandfeast.com
Ratings 7Calories 704 per servingCategory Main Course
23 CHICKEN AND SPINACH RECIPES (+ HEALTHY DINNER IDEAS)
From insanelygoodrecipes.com
BACON SPINACH CHICKEN: A FAST AND SATISFYING CHICKEN DINNER RECIPE
From cookist.com
CHICKEN BACON SPINACH PENNE – FASTINHAND RECIPES
From fastinhand.com
CHICKEN INVOLTINI VALERIE BERTINELLI : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHICKEN INVOLTINI WITH SPINACH AND FONTINA - BIGOVEN.COM
From bigoven.com
10 BEST BACON SPINACH CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN INVOLTINI - COOKING WITH NONNA
From cookingwithnonna.com
You'll also love