Best 5 Gouda Spinach Hasselback Chicken Recipes
In the realm of culinary delights, "Gouda Spinach Hasselback Chicken" emerges as a masterpiece that tantalizes taste buds and captures hearts. This delectable dish seamlessly blends the richness of melted Gouda cheese, the vibrant freshness of spinach, and the succulent flavors of tender chicken, all harmoniously united in a visually stunning presentation. Embark on a culinary journey as we unravel the secrets of this mouthwatering recipe, promising an unforgettable gastronomic experience that will leave you craving for more.
Here are our top 5 tried and tested recipes!
CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH
Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
- In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
- Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 255, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg
HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top.
- Shake the ground paprika over the chicken to add some colour and flavour.
- Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams
SMOKED GOUDA AND SPINACH STUFFED CHICKEN
Make and share this Smoked Gouda and Spinach Stuffed Chicken recipe from Food.com.
Provided by cooker_girl
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375. Spray 9x9 pan with pam.
- Start making the stuffing. Squeeze the spinach to drain. Pat dry with paper towel. Mix remaining ingredients. Stir in spinach.
- Loosen skin from chicken. Gently separate in center, but leave skin attached at sides.
- Spread 1/4 of stuffing evenly between meat and skin of each chicken breast. Smooth skin over breast, tucking under loose areas.
- Put chicken, skin side up in pan. Brush with butter. Sprinkle with salt and pepper.
- Bake uncovered 45 to 55 minute or until chicken is cooked throughly.
Nutrition Facts : Calories 278.1, Fat 20.2, SaturatedFat 10.4, Cholesterol 90.9, Sodium 554.8, Carbohydrate 2.6, Fiber 1.2, Sugar 0.7, Protein 21.7
GOUDA AND SPINACH STUFFED CHICKEN BREASTS
Smoked gouda is such a flavorful cheese. You don't need a lot of extra sauces and spices to make this chicken really great. Wonderful for company as well.
Provided by alijen
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
- Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
- Remove bones from chicken breasts.
- Do not remove skin.
- Loosen skin from chicken breasts.
- Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
- Smooth skin over breasts, tucking under loose areas.
- Place chicken, skin sides up, in pan.
- Sprinkle with salt and pepper.
- Drizzle with margarine or butter.
- Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 214.9, Fat 13.1, SaturatedFat 5, Cholesterol 62.5, Sodium 526.8, Carbohydrate 3.6, Fiber 2.3, Sugar 1, Protein 21.5
Tips:
- To make the hasselback chicken, first, preheat the oven to 400°F (200°C).
- Use a sharp knife to make thin, evenly spaced slices in the chicken breast, about 1/2-inch (1.25 cm) apart. Be careful not to cut all the way through the chicken.
- In a small bowl, combine the gouda cheese, spinach, bread crumbs, Parmesan cheese, garlic, thyme, salt, and pepper. Mix well.
- Stuff the cheese mixture into the slits in the chicken breasts.
- Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Serve immediately with your favorite sides.
Conclusion:
Gouda spinach hasselback chicken is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the cheese and spinach filling is creamy and delicious. This recipe is sure to be a hit with your family and friends.
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