SPINACH CHICKEN RECIPE RECIPES

LEMONY CHICKEN AND SPINACH SOUP RECIPE | MYRECIPES

Lemony Chicken and Spinach Soup Recipe | MyRecipes image

Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. Heck, served with a warm blanket and a cozy couch, we’re convinced this lemony chicken soup can fix just about anything. As delicious as it is, this soup requires very simple ingredients and is easy to make. Just be gentle when adding the hot broth into your egg mixture (to temper), and the rest couldn’t be easier. This is a smart trick for richening soup without cream, and produces a uniquely rich broth that’s easy on the stomach. While we call for rotisserie chicken and store-bought stock for convenience sake, you could certainly roast your own chicken, then make chicken stock with the carcass for an even more flavorful pot of soup. We specifically developed this soup to make a large batch so that there’s plenty to share with friends, or stash in the freezer for the next time you’re feeling a bit under the weather or simply need a warming, fuss-free meal.

Provided by Mark Driskill

Total Time 1 hours 15 minutes

Yield Serves 8 (serving size: 1 1/2 cups)

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
3 medium carrots, finely chopped
1 large leek, finely chopped
10 cups unsalted chicken stock
? cup dry jasmine rice
½ cup fresh lemon juice (from 2 large lemons)
2 large eggs
1 tablespoon finely chopped fresh dill
4 cups loosely packed spinach, stems removed
1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces)
2 teaspoons kosher salt
Cracked black pepper, for serving (optional)

Steps:

Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS RECIPE ...

Spinach and Mushroom Stuffed Chicken Breasts Recipe ... image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

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.

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