This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste
Stuffed Chicken With Spinach and Cheese
If your chicken breasts are in need of a serious dinnertime upgrade, look no further than this Stuffed Chicken! It's stuffed with full-flavored ingredients like spinach, cheese, sun-dried tomatoes, shallots, and garlic and seasoned with the perfect spice blend!
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You can print out the recipe here:
But, the best part? It's is SO MUCH EASIER than you think it is! There's no need to round up the toothpicks. You don't need them! This chicken looks absolutely irresistible with a colorful interior of cheesy goodness spilling out.
Cutting a pocket in the chicken breast might seem intimidating for some of you out there, but all you need is a good sharp knife and to pay attention to where the blade is going. You'll want to avoid cutting all way to the other side of the chicken breast, so slow, careful knife movement is key!
After that, it's just a matter of whipping up the stuffing (no pre-cooking required), seasoning, and baking! I'll include the written recipe below. If you have any questions about this recipe, be sure to ask me in the comments. If you make this dish, tell me about it. Can't wait to hear about your dinnertime triumph!
INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
1 cup freshly grated Fontina or Mozzarella cheese
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
1 3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 tablespoons avocado, canola, or olive oil
INSTRUCTIONS:
Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.
Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2 from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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Grilled Greek Chicken Breasts with Whipped Feta - Food Wishes
Just because I almost never grill boneless skinless chicken breasts doesn’t mean I shouldn’t teach those who do the best way to do it. That’s the official reason I’m posting this. The actual reason is that I was looking for an excuse to consume large quantities of whipped feta. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Grilled Greek Chicken Breasts with Whipped Feta, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Cheesy Spinach Stuffed Chicken Breasts
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED CHICKEN INGREDIENTS:
►3 large chicken breasts, boneless, skinless
►3/4 tsp salt
►1/2 tsp Black Pepper
►1/2 tsp Garlic Powder
►1/2 tsp paprika
►1 1/2 Tbsp olive oil
►4 oz cream cheese
►1 Tbsp mayonnaise
►2 garlic cloves, pressed
►1/4 tsp salt
►1 1/2 cups (1.5 oz) baby spinach leaves, chopped
►1/4 cup mozzarella cheese
►1/4 cup parmesan cheesed
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 How to make the chicken filling
1:43 How to prep the chicken
2:16 How to stuff and seal the chicken
3:16 How to season the chicken
3:50 Sauteing the chicken
4:37 Baking the chicken in the oven
5:02 Taste test
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CHICKEN BREAST FILLETS WITH SPINACH AND FETA - STAVROS' KITCHEN - GREEK CUISINE
KOTOPOULO ME SPANAKI KE FETA -
CHICKEN BREAST FILLETS STUFFED WITH SPINACH AND FETA CHEESE
INGREDIENTS
250g spinach
40g Feta cheese, crumbled
2 chicken breast fillets
2 tablespoons of olive oil
40ml fresh double cream
2 tablespoons parsley, chopped
150g button mushrooms
2 cloves of garlic
Season with salt and pepper
knob of butter for rubbing inside the pockets of the fillets (optional)
For the sauce
40g butter
2 tablespoons plain flour
1/2 chicken stock cube dissolved in half cup of boiling water
1/2 cup dry white wine
8 peppercorns
ΚΟΤΟΠΟΥΛΟ ΜΕ ΣΠΑΝΑΚΙ ΚΑΙ ΦΕΤΑ -
ΣΥΣΤΑΤΙΚΑ
250g σπανάκι
40g τυρί φέτα, θρυμματισμένο
2 φιλέτα στήθους κοτόπουλου
2 κουταλιές της σούπας ελαιόλαδο
40 ml φρέσκιας διπλής κρέμας
2 κουταλιές μαϊντανό, ψιλοκομμένο
150g μανιτάρια κουμπιών
2 σκελίδες σκόρδου
Σερβίρετε αλάτι και πιπέρι
λίγο βούτυρο για τρίψιμο μέσα στις τσέπες των φιλέτων (προαιρετικά)
Για τη σάλτσα
40 γραμμάρια βούτυρο
2 κουταλιές της σούπας αλεύρι
1/2 κύβο κοτόπουλου διαλυμένο σε μισό φλιτζάνι βραστό νερό.
1/2 φλιτζάνι ξηρό λευκό κρασί
8 πιπεριές
Filés de peito de frango recheados com espinafre e ricota
INGREDIENTES
250g espinafre
40g de ricota em pedacos
2 filés de peito de frango
2 colheres de sopa de azeite
40ml de creme de leite fresco
2 colheres de sopa, salsinha picada
Cogumelos de botão de 150g
2 dentes de alho
Tempere com sal e pimenta
Pouco de manteiga para esfregar dentro dos bolsos dos filés (opcional)
Para o molho
40g de manteiga
2 colheres de sopa de farinha
1/2 cubo de caldo de galinha dissolvido em meia xícara de água fervente
1/2 xícara de vinho branco seco
8 grãos de pimenta