Spinach And Gouda Stuffed Chicken Breasts Recipes

Steps:

• Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
• In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
• Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Steps:

• Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
• Cook on Low for 3 hours.
• Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
• Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
• Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

Steps:

• Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

Steps:

• 1. Cut a fist-sized pocket in the chicken breasts.
• 2. Mix together Gouda, nutmeg, spinach and salt. Stuff evenly into chicken breasts.
• 3. Place in a greased 9x13" glass pan. Sprinkle pepper on top of chicken. Spoon butter evenly on top of chicken. Top with paprika (optional). Place in oven for 45 minutes.

Steps:

• Preheat oven to 375°F
• Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
• Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
• Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
• Mix the breadcrumbs with the dried basil and garlic salt.
• Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
• Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

Steps:

• Heat oven to 375. Spray 9x9 pan with pam.
• Start making the stuffing. Squeeze the spinach to drain. Pat dry with paper towel. Mix remaining ingredients. Stir in spinach.
• Loosen skin from chicken. Gently separate in center, but leave skin attached at sides.
• Spread 1/4 of stuffing evenly between meat and skin of each chicken breast. Smooth skin over breast, tucking under loose areas.
• Put chicken, skin side up in pan. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 45 to 55 minute or until chicken is cooked throughly.

Steps:

• Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
• Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
• Remove bones from chicken breasts.
• Do not remove skin.
• Loosen skin from chicken breasts.
• Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
• Smooth skin over breasts, tucking under loose areas.
• Place chicken, skin sides up, in pan.
• Sprinkle with salt and pepper.
• Drizzle with margarine or butter.
• Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.