GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
LEMONY SPINACH-STUFFED CHICKEN BREASTS
"This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 253 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
- Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
- Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
- Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.
Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams
LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS
I never trusted spinach---it was green, and it looked like it would kill me. But this recipe changed all that!
Provided by JelsMom
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
- Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
- Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
- Heat oven to 200°F.
- Heat oil in skillet over medium heat.
- Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
- Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
- Remove breasts from skillet and place in baking dish in oven to keep warm.
- Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
- Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.
Nutrition Facts : Calories 250.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.7, Sodium 777.2, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 39.6
LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
LEMONY SPINACH-STUFFED CHICKEN BREASTS FOR TWO
"This is really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.
Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
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SPINACH-STUFFED CHICKEN BREASTS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Stuffed Chicken Breast RecipesCalories 192 per servingTotal Time 40 mins
- Preheat oven to 425°F. Squeeze thawed spinach between layers of paper towels to remove moisture. Combine the spinach with Parmesan, parsley, garlic and lemon zest in a medium bowl.
- Cut a horizontal slit most of the way through the thickest portion of each chicken breast to form a pocket. Stuff each pocket with about ¼ cup spinach mixture. Secure the pockets using wooden picks. Sprinkle the chicken evenly with salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Arrange the stuffed chicken breasts, top-sides down, in the pan; cook until golden, about 3 minutes. Carefully turn the chicken breasts over; transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, 15 to 18 minutes. Drizzle the chicken evenly with lemon juice. Remove wooden picks from the chicken before serving.
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4.8/5 (80)Total Time 30 minsCategory Main CourseCalories 349 per serving
- In a large skillet, heat the olive oil over medium. Once hot, add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 additional seconds.
- Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.
- Stir in the spinach a few handfuls at a time, letting the heat of the pan wilt it as you go. Stir in the lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted, about 1 additional minute. Taste and season with additional salt or pepper as desired. Serve warm with rice as desired.
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Servings 2Estimated Reading Time 4 minsCategory Main DishTotal Time 20 mins
- Put basil, spinach, walnut, garlic, olive oil, 1/8 teaspoon of salt and pepper into a food chopper. Process into a coarse mixture.
- Place all-purpose flour, egg and breadcrumbs into individual shallow bowls/plates. Beat the egg.
- Place chicken breasts on a cutting board and place a piece of plastic wrap over them, slightly pound to even thickness.
- Using a sharp utility or paring knife, make a deep pocket inside the chicken breasts. Don't cut all the way through.
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