Spinach And Rice Stuffed Chicken Recipes

Steps:

• Preheat oven to 350 degrees.
• Butterfly cut the chicken breast. Cover in saran wrap and pound with flat side of meat tenderizer until ¼ in thick.
• In a medium fry pan melt the butter and add the wine. Sauté the onion, garlic and mushrooms until tender.
• Defrost the spinach and squeeze as much of the liquid out of it as possible. Add to the onion, garlic and mushroom mixture. Mix well to break apart the spinach and mix well.
• Add the onion, garlic. mushroom and spinach mixture to the cooked white rice and mix well.
• Use the rice mixture to stuff the chicken breast. You will have rice remaining.
• Place remaining rice in a 9" x 13" baking pan (I recommend that you put tin foil around the edges of the pan - otherwise the rice will burn) and place the stuffed chicken breast on the rice.
• Bake chicken for 35 minutes. While chicken is baking prepare hollandaise sauce according to the directions. After 35 minutes using half of the hollandaise sauce, cover the chicken and bake another 10 minutes or until the internal temperature of the chicken is 165 - 170 degrees using a good meat thermometer.
• Use the remaining hollandaise sauce for the chicken or for the rice once plated.

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:

• Preheat the oven to 220C or 425 degrees F.
• In a saucepan, put in just enough water to cover the bottom, bring to a boil and then wilt half the spinach in the water.
• Drain and cool.
• In a small frying pan heat 1 tbsp olive oil.
• Gently fry the onion and garlic for 1 minute to soften.
• Remove from the heat.
• In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley.
• Season.
• Cut a slice in each chicken breast.
• Divide the spinach mixture between the two pockets, packing it in tightly.
• Wrap two strips of bacon around each chicken breast.
• Transfer to the oven and bake for 30-35 minutes or until the chicken and bacon are cooked.
• In a medium bowl mix the remaining oil with the balsamic vinegar.
• Fold in the remaining uncooked spinach.
• To serve, sit the chicken on a bed of dressed spinach.