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Gordy and mine hands down favorite was Spinach, Ricotta and Blue Cheese StuffedChicken Breast. I drained the spinach, and once it was cool enough to handle, I chopped it up
This Sun dried Tomato, SpinachandChickenStuffed Shells is a great meal to make on so many levels. Drain the sun dried tomatoes, chop them and add them to the mixture
Chop up your sun-dried tomatoesand mince your garlicGet the chicken as thin as possible (without shredding the chicken, this is why I use the plastic wrap)In a pan, saute one tablespoon of the butter or margarine with the minced garlic and add the spinach
Super-moist chicken breasts stuffed with a garlicky spinachand mozzarella filling. Basically, I made my Asian spinach recipe and added the cheese to that
The crunchy cracker crust + the tender, moist chicken + the creamy, melty spinach/cheese filling + the zing of tomato in the sauce, was enough to send me over the edge
Boil spinach until tender, drain and squeeze out all excess water. Heat milk andchicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly
Stuff each slit with a slice of mozzarella cheese, half a grape tomatoand a basil leaf. Sprinkle each chicken breast with salt, pepper and Italian seasoning
)Bacon-Wrapped ChickenStuffed with Spinachand CheeseOriginal recipe from allrecipes. Lightly oil a slotted cooking tray (this is so you don't cook the chicken in the bacon grease, and instead let it drip through)* Spinach needs to be thawed and drained
Season chicken with salt and pepper to taste, add to skillet. Add broth and bring to boil. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning
Dip the chicken into the egg and then the cracker mixture and place in a baking pan. Slice each chicken breast in the middle until its about to cut in half
Honestly these are delicious all on their own but when you smother anything with tomato sauce and top with cheese it instantly becomes that much better
I also had a jar of sun dried tomatoes in olive oil in the fridge, so we were good to go. With a lovely log of garlic goat cheese in the fridge, I logged on to Food TV to see what Ina would do with chickenand goat cheese
Add chicken broth and Dijon mustard. Add garlic and cook until fragrant. Cut a horizontal pocket into each chicken breast being careful not to go all the way through
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