Buy a cast iron pan here: https://amzn.to/2Pn5Xse. This dish tastes like juicy chicken stuffed with spanakopita (Greek spinach pie) and is ready in under an hour. I love recipes like this one that is quick and easy, can be made ahead, and are good for a busy weeknight yet, elegant enough for a dinner party. What could be better?. This recipe is a great one for your Thanksgiving table. Maybe for a dinner for 2 or if you’re just not a fan of turkey. When I was recipe testing, I couldn’t decide between the tomato sauce or the lemon caper sauce so, I made both. They were both flavorful yet different. The tomato sauce added a hint of sweetness and the lemon caper sauce brightened everything up and added another layer of flavor. Both of the sauces are listed. Enjoy! Print this recipe on my website: https://www.dimitrasdishes.com/spinach-feta-stuffed-chicken-breast/. Makes 5 chicken breasts: 5 chicken breasts, boneless skinless. Salt. Pepper. Cumin. Dried oregano. For the filling: • 1-pound baby spinach leaves, roughly chopped. • ¼ cup olive oil. • 4-5 scallions, finely chopped. • 2-3 garlic cloves, grated. • Salt and pepper, to taste. • 6 ounces feta cheese. • 4 ounces ricotta cheese. • 2 tablespoons finely chopped mint. For the tomato sauce: • 1 jar of your favorite marinara sauce. For Homemade Marinara Sauce: • 1 small onion. • 2 garlic cloves, grated. • 28 ounces canned tomatoes, pureed. • ½ teaspoon sugar or honey. • 1 teaspoon dried oregano. • Salt and pepper, to taste. • Pinch of crushed red pepper flakes. For the Lemon-Caper Sauce: • Pan drippings. • 2 tablespoons of butter. • 2 garlic cloves, grated. • 2-4 tablespoons fresh lemon juice. • 2-3 cups chicken broth. Preheat the oven to 475 °F, 250 °C.. Cut a pocket into each chicken breast. Season the chicken all around and inside the pocket with salt, pepper, a dusting of cumin, and oregano. Set aside in a baking tray.. Place the scallions with the olive oil in a pan over medium-high heat and cook until they soften. About 3 minutes.. Add the garlic and warm through about 30 seconds.. Add the spinach and cook until wilted and the liquid is mostly evaporated. About 8 minutes.. Place the feta in a large mixing bowl and mash it with a fork. Add the ricotta cheese and mix together. Season with some black pepper and add the mint along with the spinach mixture and mix well. Taste and adjust seasoning, if needed.. Stuff each breast with about a half cup of the filling.. To make your own homemade marinara sauce heat the olive oil with the onions over medium heat and cook until soft and golden. Add the garlic and warm through. Add all of the remaining ingredients and simmer for 10 minutes. Taste and adjust seasoning if needed.. Place the chicken in an ovenproof pan such as a cast-iron skillet and cook over medium-high heat for 5 minutes. Flip the chicken over and remove from the heat.. If you are making this dish with the tomato sauce, pour as much of the marinara sauce as desired into the pan. It should cover the chicken 1/3-1/2 of the way up from the bottom of the pan.. Bake in the preheated oven until the internal temperature of the chicken reaches 165 °F. Time depends on the thickness of the chicken cutlets. Thicker chicken takes about 18 minutes to bake.. Remove from the oven and allow to rest 5 minutes before serving.. If you are serving these with the lemon-caper sauce, just bake them in the oven without any sauce and as soon as they are ready, take them out of the oven, transfer the chicken to a plate and cover with foil.. Make the lemon caper sauce: Place the skillet that the chicken baked in over medium heat and add the butter. Once it melts add the garlic and immediately add the lemon juice. Pour the chicken broth into the skillet and bring to a boil. Add the capers and simmer for 3-5 minutes until the sauce reduces a bit. Pour the sauce over the chicken and serve.. To make this ahead:. Assemble and fill the chicken and place the tray in the refrigerator covered in plastic wrap. This can be done a day ahead.. Allow the chicken to come to room temperature before cooking. About 1-2 hours.. If you’re making a big batch (8-12, or more) you may skip the step of pan-frying one side of the chicken and just bake it in a large pan (or 2) until the internal temperature of the chicken reaches 165 °F.. Serve this with some toasted bread, pasta, or roasted vegetables. Enjoy! Official Facebook Page: https://www.facebook.com/dimitrasdishes. Here are links to some of my favorite cooking tools. The links take you to Amazon where I’m proud to be an affiliate partner:)
Healthy recipe. Stuffed baked chicken breast with spinach and ricotta cheese. Ingredients. 1.5 lb Chicken Breast cup of Ricotta Cheese1 egg. Shredded cheddar or mozzarella. Spinach leaves.. Salt/Pepper/Paprika
Get the recipe @ http://allrecipes.com/recipe/spinach-stuffed-chicken-breast/detail.aspx?src=VD_Summary. Watch how to give plain chicken breasts an elegant makeover. Each delicious little chicken packet includes cheese, spinach, sour cream, and bacon. Who won’t love that?. Facebook. http://www.facebook.com/Allrecipes. Twitter. @Allrecipesvideo. Pinterest. http://pinterest.com/allrecipes/
This easy stuffed chicken breast recipe is going to be a new low carb family favorite! The cream cheese and Parmesan add a ton of flavor to this spinach stuffed chicken and the whole recipe is super quick to prepare.. FULL RECIPE: https://thatlowcarblife.com/spinach-stuffed-chicken/
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide. Watch More: http://www.youtube.com/Cookingguide. You can make a stuffed chicken breast with a lot of different ingredients you probably already have access to. Learn about stuffed chicken breast recipes with sauce with help from a professional culinary expert in this free video clip.. Expert: Syd Marshal. Filmmaker: Bart Capuano. Series Description: Chicken is such a great ingredient, and one reason for this is its versatility. Learn about savory chicken dishes from a variety of regional influences with help from a professional culinary expert in this free video series.
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide. Watch More: http://www.youtube.com/Cookingguide. Spinach-stuffed chicken with ricotta cheese is one of the more delicious dishes that you can easily make right at home. Get a recipe for spinach-stuffed chicken with ricotta cheese with help from a chef with a passionate love of cooking in this free video clip.. Expert: Sean Kelley. Bio: Sean Kelley is a self-taught chef who discovered his love of cooking at the young age of eight.. Filmmaker: Rytis Januska. Series Description: The secret to bringing more flavorful meals into your home rests in the ingredients that you’re using and how you’re using them. Cook flavorful meals with help from a chef with a passionate love of cooking in this free video series.
stuffed chicken breast with spinach and Cream Cheese! Hey guys today I’m going to show you guys an easy recipe on how to make stuffed chicken breast with cream cheese, I’m using Philadelphia cream cheese with fresh spinach and arugula to make the filling which gives the chicken so much flavor and make the chicken extra juicy when you cut it. Feel free to use any type of cheese you like such as Parmesan cheese, mozzarella.. Please Subscribe!! https://www.youtube.com/channel/UCXCWl8R-bOixRza-Av-7ASw. Turn Your Notification ON ��. New Video everyday!! Watch More Delicious Recipe. Order Your Island Vibe Seasoning. https://theislandvibe.bigcartel.com/product/island-vibe-haitian-seasoning. INGREDIENTS! 1 chicken breast. 1 cup fresh spinach mixed with (arugula optional). 1/3 cup Philadelphia cream cheese. 1 tsp garlic powder. 1 tbs Island Vibe Seasoning. 1/2 tsp paprika. 1 tsp island vibe seasoning. 1 tsbp black pepper. salt to taste. bake on 350 degrees for 30 minutes. How To Make Seafood Boil In A Bag. https://youtu.be/tGOnvzNRBvI. Pork Chops in the OVEN Recipe, Extremely Tender & Juicy. https://youtu.be/6XW_rsFfZEA. EASY Juicy Salmon Recipe. https://youtu.be/xBWaonoPiy8. Seafood Boil Recipe, King Crab, Sausage, Shrimp, Lobster Tail, Potatoes. https://youtu.be/3895VmxksNo. = Follow my personal social media accounts. Snapchat: rose_p3tal. Instagram: rosep3tal Follow us on IG IslandVibeCooking. Like our Facebook Page @IslandVibeCooking. Email us @[email protected]
1 lb Spinach 4 Ounces Ricotta or cottage cheese 2 Egg whites lightly beaten Salt and pepper, to taste 4 Chicken breasts, roughly 8 ounces each 2 Tbsp Clarified butter Mix the chicken breast stuffing together beforehand: cheese, egg whites, finely chopped spinach, and. Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination.
Fresh garlic-tinged spinach and creamy ricotta blend seamlessly together to give the chicken. Preheat oven to 400° F. In a sauté pan over medium heat, add the oil and spinach, cooking until the spinach begins to wilt; about 3-5 minutes. Stir in ricotta and cook for an additional 30-60 seconds.
Set aside and allow to cool. Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours. Preheat oven to 425 degrees F. In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach. Melt butter on low medium in the same saute pan used for spinach.
Turn heat up to medium high and with tongs holding the chicken breasts together so the stuffing doesn’t spill out, gently lift the stuffed chicken and place into hot pan. Sear on one side for 3 minutes, then gently flip with tongs to sear the other side. In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper. Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Cut a pocket in the side of each chicken breast and stuff with the spinach mixture. Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.
Cover the dish with foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken. Use a sharp knife to make a pocket into the chicken breasts, or you could cut them up horizontally,without cutting all the way through. In a bowl, mix together the ricotta, chopped spring onions and thawed spinach, and stuff the chicken breasts with it.
Season the chicken. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through. Ricotta Cheese and Spinach Stuffed Peppers tub ricotta cheese, chicken soup base, Salt and pepper, Parmesan cheese, medium or large green, red or yellow bell peppers, lean ground turkey or beef, spinach leaves, garlic cloves.
List of related literature:
-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.
Add a couple of large minced cloves of garlic and arrange the steamed spinach and a handful of chopped almonds around the chicken, drizzling with more olive oil if you like; cover and cook for another minute or
Other scrumptious serving suggestions: Make a quick spinach-marinara sauce by wilting a bunch of spinach leaves into a pot of simmering tomato sauce, and then serve over whole-grain pasta or grilled chicken cutlets.
5 Gluten-free pasta with veggie-boosted sauce and side salad: Sauté 1/2 to one whole onion (chopped), 1/4 cup zucchini, 2 cloves garlic with 1–2 tablespoons olive oil, a pinch of salt, and Italian seasoning with 3 ounces of chicken.
In a medium pan, sauté 1 cup fresh baby spinach, 1/4 cup minced red bell pepper, and 1/4 cup sliced mushrooms in 2 teaspoons extra-virgin olive oil and 2 tablespoons low-sodium vegetable broth.
Cooking this right now! Will let you know how it turns out!
I literally only had one chicken breast in the freezer and my wife said…make something with cream cheese…and this is what I had the pleasure of stumbling upon. Thanks:)
Made this tonight. It was delicious and simple. Except it definitely took my chicken about 45 minutes to bake on 370 and 380. You must have a super oven! Lol
I usually am a cream cheese junkie…but current trends call for simplicity… I happened to have some feta.. Mixed with spinach and Mozzarella, with the Feta. It’s 4:09 Best Coast time..
By 4:27…we’re chowing down on some bad ass Chicken Breasts!!! THANK YOU SO MUCH FOR A YUMMY ALTERNATIVE!!!! I’ll be back to give an intel.
I made this for dinner tonight June 10/20….I didn’t have the same seasoning (Island Vibe) I used a chicken seasoning instead……It was absolutely delicious. Thank you for the recipe:)
Hi. I don’t like when people with gross looking nails cook anything. Turns me off. Please clip or use gloves. Don’t use coloured nail polish. Recipe is ok.
Omg it was soo good. I used my own seasoning of choice. And on the pan layered it with olive oil and butter. Wow I made two pieces one for today and tomorrow lunch I should of made more. This was so easy. Thank you!!!!
What does “200° C/ 400° C” mean? Why is there not a time and why is Celsius noted twice? Why is the first Celsius notation twice as much as the second Celsius notation??
Oh girl… i made this at home and i added a bacon wrapped around it to hold it together and WOW this tastes amazing thank you so much for sharing this!!!
Now I have a 2nd recipe to try next week for spinach stuffed chicken breasts, I think with the addition of sour cream, cheese, and bacon this is going to be the winner.
I have cooked this for my family 3 times already. It’s a favorite from my wife all the way down to my baby. Very good recipe for someone with a busy schedule
Like making chicken kiev except he didn’t use the plastic wrap to form it. i make stuffed chicken parmesan this way with ricotta mozzarella and parmesan cheese with eggs nutmeg
I make something like this chicken stuffed with cream Spinage shredded mozzarella rolled up like chicken Kiev popped in the freezer for 20 min then breaded with panko over linguini and marinara sauce
I’m a full-time working mom so I need to make dinner family as soon as I walk in, this was fast simple n extremly delicious, my kids loved this,, I will use this in the future
Nice thank you very easy I tried it And loved it after cleaning I cut the breast open then I seasoned one side flipped it stuffed it then seasoned the top so i wouldn’t take seasoning off by touching the top I added sundries tomatoes as well again thank you it was yummy
I substituted the sour cream for cream cheese (Tofutti as I can’t have dairy with meat) it was really yummy! Only thing is, there is wayyyyy too much garlic. I would put 2 cloves
I just made this, I didn’t have pepper jack cheese so I substituted with cheddar mozzarella blend, overall it was decent, not sure if I’d make it again tho
you could cut a small hole in the breast and stuff the spinach in as well. it will give people a surprise as they cut up their breasts and hot melted cheese oozes out..mmm
I recently started cooking, and I’m going to try this dish today. what would be a good side to serve with this? I was thinking about rice and more veggies? But not to sure.
Does your microwave have a cook power button? If it does put item in microwave. punch in the amount of time (usually on low settings the time will be higher because the microwave will not be on high) then punch the cook power button and push the One button for 10% power or 5 for 50% power and so on. Even the cheapest of microwaves have this function. Or you can look for the owner/operators manual on the web by entering the Manufacturer and the model number. Hope this helps.
I cannot “thumbs up ” a recipe which includes “island vibe ” seasoning no one has on hand. Offer up a substitute we might actually have to make the recipe.
Excellent recipe thanks for the clear cut instructions..I just tweaked a bit as my breast pieces not too thick after preheating to 24 reduced to 200 when i put in the oven for roughly 6 minutes. In the sauce added i tsp of brown sugar and 100gms of heavy cream as my lemons were very sour turned out juicy and perfect.
Looks so delicious! Reminds me of the veal picatta sauce we made at an Italian Restaurant I worked at many years ago ….think they used sage and garlic and sometimes towards the end a splash of heavy cream. Your recipes sound very good…been watching a few of the awesome desserts and olive bread. etc. Thank you for sharing Dimitra! Corie
How do you make the Lemon Caper sauce if you are skipping the pan frying method and don’t have the pan drippings… since making for a crowd? (10-12 Chicken Breast)
Just made this with the lemon caper sauce and OMG, sooooo good! This took me longer to prepare than I thought it should, but in the end so worth it! Thank you for sharing this wonderful recipe Dimitra! It’s a keeper!
Looks delicious! I was wondering if you can omit or sub (Greek yogurt?) for the ricotta. I know it’s delicious but at the market it’s $8! Even the little containers are super expensive….
TY sweet Dimitroula mou! I made this a while back before you ended up doing this recipe! I made the lemon one without the capers. I’ll try these ones as soon as I hit the good supermarket to get the chicken breasts. I’ll let you know.
Cooking this right now! Will let you know how it turns out!
I literally only had one chicken breast in the freezer and my wife said…make something with cream cheese…and this is what I had the pleasure of stumbling upon. Thanks:)
Made this tonight. It was delicious and simple. Except it definitely took my chicken about 45 minutes to bake on 370 and 380. You must have a super oven! Lol
I usually am a cream cheese junkie…but current trends call for simplicity…
I happened to have some feta..
Mixed with spinach and Mozzarella, with the Feta.
It’s 4:09 Best Coast time..
By 4:27…we’re chowing down on some bad ass Chicken Breasts!!!
THANK YOU SO MUCH FOR A YUMMY ALTERNATIVE!!!!
I’ll be back to give an intel.
��������❤❤❤❤
I made my Chicken with Cream of Mushroom & it’s Phenominal by Zero Salt so basically I put Ground Sage, Black Pepper & Paprika on my Chicken
I made this dish and it was a HUGE hit!
Great instructions, first YouTube dish I ever made that came out just like video�� Thank You!!!��
I made this for dinner tonight June 10/20….I didn’t have the same seasoning (Island Vibe) I used a chicken seasoning instead……It was absolutely delicious. Thank you for the recipe:)
Hi. I don’t like when people with gross looking nails cook anything. Turns me off. Please clip or use gloves. Don’t use coloured nail polish. Recipe is ok.
I’ve tried this recipe twice & my family loves it! The second time I used kale mixed with corn, pepper jack cheese & cream cheese! ����
Omg it was soo good. I used my own seasoning of choice. And on the pan layered it with olive oil and butter. Wow I made two pieces one for today and tomorrow lunch I should of made more. This was so easy. Thank you!!!!
What does “200° C/ 400° C” mean?
Why is there not a time and why is Celsius noted twice?
Why is the first Celsius notation twice as much as the second Celsius notation??
Yummy Looking, I’m going to try this recipe for dinner this week. I wondered how long. Till safely bake it, now I know. Wow, so pretty too!
Oh girl… i made this at home and i added a bacon wrapped around it to hold it together and WOW this tastes amazing thank you so much for sharing this!!!
Now I have a 2nd recipe to try next week for spinach stuffed chicken breasts, I think with the addition of sour cream, cheese, and bacon this is going to be the winner.
I have cooked this for my family 3 times already. It’s a favorite from my wife all the way down to my baby. Very good recipe for someone with a busy schedule
Like making chicken kiev except he didn’t use the plastic wrap to form it. i make stuffed chicken parmesan this way with ricotta mozzarella and parmesan cheese with eggs nutmeg
Why nuke you spinach when you can get the same results in 3 min in a large pan. Nuking kills alot of the benefits of the spinach
I make something like this chicken stuffed with cream Spinage shredded mozzarella rolled up like chicken Kiev popped in the freezer for 20 min then breaded with panko over linguini and marinara sauce
I’m a full-time working mom so I need to make dinner family as soon as I walk in, this was fast simple n extremly delicious, my kids loved this,, I will use this in the future
Nice thank you very easy I tried it And loved it after cleaning I cut the breast open then I seasoned one side flipped it stuffed it then seasoned the top so i wouldn’t take seasoning off by touching the top I added sundries tomatoes as well again thank you it was yummy
I substituted the sour cream for cream cheese (Tofutti as I can’t have dairy with meat) it was really yummy! Only thing is, there is wayyyyy too much garlic. I would put 2 cloves
You don’t put anything on the chicken so it can get some flavor? What if we want to put something do think it would come out salty?
Just made it amazingly tasty didnt use bacon and made a whole in the chicken but the rest of the ingredients i used and was so delicious thank you
I just made this, I didn’t have pepper jack cheese so I substituted with cheddar mozzarella blend, overall it was decent, not sure if I’d make it again tho
you could cut a small hole in the breast and stuff the spinach in as well. it will give people a surprise as they cut up their breasts and hot melted cheese oozes out..mmm
I recently started cooking, and I’m going to try this dish today. what would be a good side to serve with this? I was thinking about rice and more veggies? But not to sure.
good recipe but im not spending $6 on fresh Spinach only to put it in the microwave I would have sautéed it with some olive oil and garlic
Does your microwave have a cook power button? If it does put item in microwave. punch in the amount of time (usually on low settings the time will be higher because the microwave will not be on high) then punch the cook power button and push the One button for 10% power or 5 for 50% power and so on. Even the cheapest of microwaves have this function. Or you can look for the owner/operators manual on the web by entering the Manufacturer and the model number. Hope this helps.
I cannot “thumbs up ” a recipe which includes “island vibe ” seasoning no one has on hand. Offer up a substitute we might actually have to make the recipe.
Excellent recipe thanks for the clear cut instructions..I just tweaked a bit as my breast pieces not too thick after preheating to 24 reduced to 200 when i put in the oven for roughly 6 minutes. In the sauce added i tsp of brown sugar and 100gms of heavy cream as my lemons were very sour turned out juicy and perfect.
Looks so delicious! Reminds me of the veal picatta sauce we made at an Italian Restaurant I worked at many years ago ….think they used sage and garlic and sometimes towards the end a splash of heavy cream. Your recipes sound very good…been watching a few of the awesome desserts and olive bread. etc. Thank you for sharing Dimitra! Corie
How do you make the Lemon Caper sauce if you are skipping the pan frying method and don’t have the pan drippings… since making for a crowd? (10-12 Chicken Breast)
Just made this with the lemon caper sauce and OMG, sooooo good! This took me longer to prepare than I thought it should, but in the end so worth it! Thank you for sharing this wonderful recipe Dimitra! It’s a keeper!
Looks delicious! I was wondering if you can omit or sub (Greek yogurt?) for the ricotta. I know it’s delicious but at the market it’s $8! Even the little containers are super expensive….
Awesome recipe, perfect timing with a organic free range chicken breast sale where I live. Too bad I can not find pasture raised chicken
TY sweet Dimitroula mou! I made this a while back before you ended up doing this recipe! I made the lemon one without the capers. I’ll try these ones as soon as I hit the good supermarket to get the chicken breasts. I’ll let you know.