Stuffed Chicken Breast Recipe without Spinach?

Question

In placed of spinach which other greens can used to stuff chicken breast. May I have the recipe too. I would like something green in it.

Answer 1

I just watched a restaurant on the news talk about how they were using other greens on the menu in place of spinach and it's just as good. You should try Kale. It is a green leafy vegetable. I love it in soup! Actaully it is in a soup at Olive Garden and its called Zupa Tuscana if you ever have had that before. Only use the green leafy part and cut it up. It is pretty good and cheap. Under a dollar at walmart. Look for it by the lettuce. Good luck

Answer 2

Cheese Stuffed Chicken

You can substitute blue cheese for the feta cheese if you'd like. You could also use any strong flavored cheese, such as sharp cheddar.
INGREDIENTS:

* 4 boneless, skinless chicken breasts
* 1/2 cup crumbled feta cheese
* 3 Tbsp. chopped fresh parsley
* 1/2 tsp. dried oregano leaves
* 2 Tbsp. olive oil
* 2 (14 oz.) cans diced tomatoes with roasted garlic, undrained
* 1/4 cup sliced black olives
* 1 Tbsp. cornstarch

PREPARATION:
Cut a 3" slit in the thick side of each chicken breast to form a pocket, being careful to not cut completely through the flesh. Combine cheese, parsley, oregano and oil and mix gently. Spoon 1/4 of filling into each pocket.

Place chicken in ungreased 2 quart baking dish.

In another small bowl, mix tomatoes, olives and cornstarch and pour over chicken. Bake at 350 degrees for 35-40 minutes until chicken is thoroughly cooked. Serve with spaghetti, if you like. Serves 4

Answer 3

Ingredients:-

-4-6 large boneless/skinless chicken breasts
-1 package of taco seasoning
-1 package (a roll) of Ritz crackers, crushed
-1/2 package of cooked bacon (or any meat desired)
-4-6 slices of white cheese (Jack, Swiss, etc)
-1 egg
-oil or olive oil spray to grease muffin tins
-1/2 cup of milk

Method:-

1) Spray a muffin tin with olive oil spray.
2) Beat the egg well with milk.
3) In a bowl, mix taco seasoning with the crushed Ritz crackers.
4) Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
5) Fold in the outside ends of breast toward the middle, forming a ball.
6) Dip the breast in the egg wash, then roll in the cracker crumbs.
7) Place formed breast open side down into muffin tin.
8) Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
9) Bake at 375 for 40 minutes.
10) During last 10 minutes of cooking time, spray again with olive oil.
11) Chicken pops right out, into a nice round stuffed chicken breast.

ENJOY!!

Answer 4

Here you go, the fresh basil gives you the your greens, the other stuff gives it more flavor, excellent.

Bruschetta and Cheese Stuffed Chicken Breast:

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cup Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basiland dry stuffing mix; stir just until moistened. PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing. BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese
is melted.

Variation For a south-of-the-border-style chicken dish, prepare as directed substituting diced tomatoes with bell or jalapeno peppers for the Italian-style diced tomatoes, Mexican Style Shredded Cheese for the mozzarella cheese and chopped fresh cilantro for the basil.

Hope somebody out there likes it :)

Answer 5

If you already have a recipe, replace the spinach with broccoli. Also, I like foodnetwork.com to find recipes. You type in what food you want to cook (chicken, ground beef, steak, fish etc) and it searches all it's shows archives to find recipes. I like it. I've found a lot of good recipes on there.

Answer 6

BLEU & BACON STUFFED CHICKEN BREAST

boneless chicken breast
red bell pepper
sweet onion
celery
bacon
bleu cheese dressing (ranch works well also)
shredded mozzarella cheese
brown sugar
paprika
seasoned salt
ginger
tooth picks

Butterfly boneless chicken breast. Rub inside with olive oil and brown sugar.
Fill inside of each with 2 tbsp. mixture of finely diced red bell pepper, celery and sweet onion. Place one strip of bacon in center, leaving one end hanging out. Fold chicken over and fold bacon end over the top.

Wrap entire breast with bacon and pin with tooth picks. Coat with bleu cheese dressing and refrigerate for an hour or so, occasionally brushing with dressing.

Sprinkle with paprika, seasoned salt and a pinch of ginger.

Grill topside down first until done. Turn over and cover top with shredded mozzarella cheese,

Cover the grill and cook until chicken is done and cheese is melted.

Serve with wild rice.

Answer 7

CHICKEN:
6 (4-oz.) skinless, boneless chicken breast halves
6 (1/2-oz.) slices prosciutto
6 (1/2-oz.) slices Gruyère cheese
1 1/2 cups trimmed arugula
1/2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. all-purpose flour
1 Tbsp. olive oil

SAUCE:
1 cup thinly sliced shallots
2 tsp. tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 tsp. water
1 tsp. cornstarch

Preheat oven to 350 degrees.

To prepare the chicken, place each chicken breast half between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side. Place chicken in a shallow baking pan; bake at 350 degrees for five minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté four minutes over medium-high heat or until browned. Add tomato paste; cook one minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about six minutes). Add broth; bring to a boil. Cook until reduced by half (about eight minutes).

Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook one minute, stirring constantly.

Makes 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce). Nutritional values per serving: 300 calories (29 percent from fat), 9.8g fat (4g sat, 4g mono and 0.9g poly), 29.7g protein, 9.7g carbohydrate, 0.5g fiber, 75mg cholesterol, 1.7mg iron, 562mg sodium and 189mg calcium.

Answer 8

that sound good

but it easy to make just stuff the chicken breast with what ever u like.

Answer 9

Try going to a recepie site! I HIGHLY RECCOMEND THIS SITE!! I use it frequently For all diffrent things!

Answer 10

Asparagus or brocolli would be nice with chicken.