STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA CHEESE RECIPES

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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

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.

SPINACH STUFFED CHICKEN BREASTS WITH TOMATO AND FETA ...



Spinach Stuffed Chicken Breasts with Tomato and Feta ... image

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Provided by Gina

Categories     Dinner    Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 15

4 organic boneless (skinless chicken breasts, about 6 oz each)
3/4 tsp kosher salt
3/4 tsp paprika
1/2 tsp garlic powder
1 cup baby spinach (chopped)
2/3 cup sundried tomatoes in oil (drained and chopped)
2/3 cups crumbled feta cheese
1 medium shallot (chopped)
1 large garlic clove (minced)
1/4 cup chopped fresh basil
2 tablespoons plain or gluten-free panko
1 tablespoon chopped fresh oregano
1 tablespoon grated Parmesan cheese
1/4 teaspoon kosher salt
1 tablespoon olive oil (divided)

Steps:

  • Preheat oven to 425 degrees F.
  • Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
  • Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
  • In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
  • Mix well and set aside.
  • Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
  • Heat a large, oven-safe or cast iron skillet over medium heat.
  • Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
  • Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
  • Remove from oven and tent with foil for 5 minutes before eating.
  • Remove toothpicks and eat right away.

Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, CarbohydrateContent 7 g, ProteinContent 44.5 g, FatContent 22 g, SaturatedFatContent 6.5 g, CholesterolContent 148 mg, SodiumContent 830 mg, FiberContent 1.5 g, SugarContent 3.5 g

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