Yield 1 serving Number Of Ingredients 11 Steps:
Cut a pocket into the side of the chicken breast. Season chicken with salt and pepper. Stack the two cheeses and spinach on top of the ham and roll up tightly. Stuff the chicken with the roll and press the edges of the chicken together to create a seal. Place the flour, eggs, and bread crumbs into 3 separate bowls. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading. Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C). Fry the chicken until golden brown on both sides. Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC). Enjoy! Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
Time 1h15m Yield 6 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.
Yield 10 servings Number Of Ingredients 20 Steps:
In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes. Add the onions and cook, stirring, until caramelized, about 10 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly. Season with salt and pepper. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal. Refrigerate for 1 hour to set. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened. Slice the chicken roll and serve with the sauce and fresh parsley. Enjoy!
Time 50m Yield 2 servings. Number Of Ingredients 10 Steps:
Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
More about “ham cheese and spinach stuffed chicken recipe by tasty”
Number Of Ingredients 10 Steps:
Preheat oven to 350 F. Cut each breast horizontally almost to the opposite edge. Fold back top half of breast. Sprinkle lightly with salt & pepper. Place 1 slice of ham, 1 slice of mozzarella, & 1/4 cup spinach on each check breast. Fold top half of breasts over filling. Spread 3 tablespoons flour on a plate. Holding chicken breasts closed, coat in flour & shake off the excess. Lightly sprinkle chicken with salt & pepper. Heat oil & margarine spread in large skillet over medium heat. Place chicken in skillet & cook about 4 minutes on each side or until browned. Transfer chicken to shallow baking dish. Bake in oven 10 minutes or unitl chicken is no longer pink and juices run clear. Whisk chickn broth and cream into remaining 1 TBSP flour in a small bowl. Pour broth mixture into the skillet you browned the chicken in. Heat over medium heat, stirring constantly, until sauce thickens… about 3 minutes. Transfer chicken breast to 4 plates and spoon the sauce over the top.
