SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE - R…
Looking for ways to improve your lunch or dinner? Try this chicken breast recipe stuffed with spinach and cream cheese. You'll absolutely love it!
Provided by Seraph Sun
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 3
Number Of Ingredients 9
Steps:
- In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
- To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
- Slice a pocket into the side of each chicken breast meat.
- Spoon the spinach mixture into the breast pockets and spread it evenly.
- Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
- Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
- Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
- Place the stuffed chicken breast in a plate, use the drippings as the sauce.
- Garnish with parsley, then serve and enjoy!
Nutrition Facts : Calories 426.00kcal, CarbohydrateContent 3.00g, CholesterolContent 123.00mg, FatContent 33.00g, FiberContent 1.00g, ProteinContent 29.00g, SaturatedFatContent 13.00g, ServingSize 3.00 , SodiumContent 1,172.00mg, SugarContent 2.00g
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.
Provided by Sainsbury's
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 10
Steps:
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
Nutrition Facts : Calories 585 calories, FatContent 22.6 grams, SaturatedFatContent 5.9 grams, SugarContent 8.3 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 36.2 grams, FiberContent 4.1 grams, ProteinContent 40.4 grams
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SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE - R…
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Total Time 35 minutes
Cuisine A
Calories 426.00kcal per serving
- Garnish with parsley, then serve and enjoy!
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