CHEESY SPINACH STUFFED CHICKEN BREASTS
Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
- Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STUFFED CHICKEN BREAST PATE SLICES
Only 3 ingredients for this elegant finger food! No one will guess that the "pate" is just ham and cheese. Prep time includes 8 hours chilling time.
Provided by yooper
Categories Chicken Breast
Time 8h45m
Yield 80 pieces
Number Of Ingredients 3
Steps:
- Preheat oven to 350.
- Butter a medium roasting pan.
- Combine the ham and cheese in a food processor and process, using the steel knife, until mixture is smooth, like a pate.
- Divide into 8 equal portions, each the size of an Italian sausage to match the length of the chicken breast, crosswise.
- Put 1 ham and cheese roll onto the center of a whole chicken breast.
- Wrap each side of the breast around the roll and place in a buttered roasting pan, seam side down.
- Assemble all the breasts the same way.
- Place the stuffed breasts side by side, so that they fit snugly together.
- Season with salt, pepper and paprika.
- Bake for about 45 minutes until golden brown on top.
- Remove from the oven and cool completely.
- Drain and discard fat and juices.
- Cover pan and refrigerate overnight.
- Skin the breasts.
- Cut each breast, crosswise, into thin slices, about 10 per breast.
- Arrange in layers on a serving platter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #very-low-carbs #appetizers #poultry #french #oven #easy #european #refrigerator #potluck #dinner-party #finger-food #holiday-event #kid-friendly #picnic #easter #chicken #food-processor-blender #dietary #christmas #new-years #thanksgiving #low-sodium #high-protein #low-carb #independence-day #inexpensive #high-in-something #low-in-something #meat #chicken-breasts #to-go #equipment #small-appliance #number-of-servings #presentation
You'll also love