SPINACH-WALNUT STUFFED CHICKEN
For just 300 calories, this hearty yet elegant chicken dish, stuffed with healthy spinach, is one you can savor. The walnut coating is a delicious bonus, because walnuts, in small amounts, are super-healthy, too. Keri Capuano - Narragansett, RI
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender. Stir in spinach and cheese; remove from the heat., Cut a lengthwise slit through the thickest part of each chicken breast; fill with spinach mixture. Sprinkle with salt and pepper. Place egg white and walnuts in separate shallow bowls. Dip one side of chicken in egg white, then in walnuts., Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear., ,
Nutrition Facts : Calories 300 calories, Fat 12g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 398mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
GOAT CHEESE AND SPINACH STUFFED CHICKEN
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
WALNUT-STUFFED CHICKEN ROULADES
Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
- Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
- Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.
Nutrition Facts : Calories 293 g, Cholesterol 47 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, Sodium 223 g
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
OVEN ROASTED CHICKEN WITH SPINACH STUFFING
This is an old recipe. I have no clue where it originated from, but we have been making it for years. It is a no-fail recipe--great for company or just a quiet meal alone. Complete the meal with a salad and warm crusty bread.
Provided by Jessica Costello
Categories Whole Chicken
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350°F.
- In large bowl mix stuffing mix with water.
- In large skillet melt butter over med heat.
- Add onion, garlic, sage and rosemary.
- Sauté about 2 minute.
- Add spinach.
- Sauté for another 5 minutes or until tender.
- Remove from heat.
- Add cream.
- Mix spinach mixture with stuffing in bowl.
- Spoon stuffing into chicken.
- Close with metal skewers.
- Sprinkle chicken with poultry seasoning and paprika.
- Bake in roasting pan 1 hr 45 minutes - 2 hours.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 746.3, Fat 42.6, SaturatedFat 15.3, Cholesterol 172.1, Sodium 1002.4, Carbohydrate 47.6, Fiber 3, Sugar 5.9, Protein 41.1
PANCETTA ROAST CHICKEN WITH WALNUT STUFFING
Provided by Alex Palermo
Categories Chicken Roast High Fiber Dinner Bacon Fall Spring Summer Winter Family Reunion Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop each to cover. Surround with fennel.
- Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.
- Tilt roasting pan; spoon fat from pan juices. Serve chickens with pan juices.
- Ingredient tip:
- Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.
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20-MINUTE STUFFED CHICKEN BREAST RECIPE | THE …
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4.8/5 (88)Category EntreeCuisine ItalianCalories 259 per serving
- Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
- Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
- Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
CHEESY SPINACH STUFFED CHICKEN BREASTS (VIDEO)
From natashaskitchen.com
5/5 (334)Calories 211 per servingCategory Main Course
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/4 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
STUFFED CHICKEN BREAST – WELLPLATED.COM
From wellplated.com
Ratings 7Calories 434 per servingCategory Dinner
- Cut pockets in the chicken breasts: Place a cutting board on the counter, making sure that it is steadily in place and doesn't slide around (if it is slipping, place a damp paper towel underneath). Lay a breast on the cutting board and press your hand on top to hold it into place. Insert the tip of a sharp chef’s knife into the center of the thickest part of the breast. First, cut a slit that is 4 inches wide in the thickest part (leave the thin end uncut). Then, use the knife to make the opening deeper, cutting 3/4 of the way through the breast towards the other side. Do not cut all the way through. Repeat with the remaining breasts. With paper towels, pat the chicken dry, then sprinkle the outsides with 3/4 kosher salt.
- In a large, oven-safe, non-stick skillet, heat the olive oil over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Adjust the heat as needed so that the shallot softens but does not burn.
- Stir in the sage, oregano, pepper, nutmeg, remaining ½ teaspoon salt, and last the garlic. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
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