Chicken Rockefeller Recipes

Steps:

• Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside.
• Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!).
• Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin.
• Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken.
• Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.

Steps:

• 1. On a clean and oiled chargrill, place chicken breast skin side down.
• 2. Cook chicken until it reaches 165 degrees for 15 seconds.
• 3. Heat sauté pan and add 1/2 tablespoon of canola oil.
• 4. Add shrimp and sauté for 1 ½ minutes.
• 5. Add spinach and chopped tomatoes and sauté for 30 seconds.
• 6. Add Alfredo or béchamel sauce and poultry seasoning.
• 7. Mixing all ingredients together well, bring sauce to a simmer. Do not boil or over-reduce sauce.
• 8. Place the chicken breast on a plate. Place the shrimp and sauce over the chicken.
• 9. Sprinkle the chicken and shrimp evenly with grated Parmesan cheese.
• 10. Serve with mashed potatoes and steamed broccolini.

Steps:

• 1. Lightly pound out each chicken breast with meat mallet.
• 2. Set aside.
• 3. Saute green onions and garlic in the teaspoon of butter until onions are tender.
• 4. Add drained spinach, dill, salt and pepper.
• 5. Cook until mixture is thoroughly heated.
• 6. Add crumbled feta cheese.
• 7. Divide into four equal parts.
• 8. Place this mixture in the center of each chicken breast and roll up.
• 9. Place on greased pan and bake at 350 degrees for 20 minutes.
• 10. Butter each sheet of filo on one side with melted butter; place on top of each other, making four stacks, each four sheets high.
• 11. Place each cooked and stuffed chicken breast in the middle of the lower end of one stack.
• 12. Fold over sides and roll up.
• 13. Brush with melted butter.
• 14. Place on greased pan and bake at 375 degrees until golden brown.

Steps:

• Preheat oven to 350°. Grease a 12 x 8" casserole dish. Combine the first six ingredients and set aside. Combine breadcrumbs and Parmesan cheese. Place each chicken breast between two sheets of waxed paper and pound it to one quarter inch thick. Sprinkle with pepper. Place spinach mixture in center of breast, fold ends, and secure with a toothpick. Roll in crumbs and place in baking dish. Sprinkle with remaining bread crumbs and drizzle with butter. Bake 35 to 40 minutes.