Best 2 Spinach And Rice Stuffed Chicken Breast Recipes
Preparing a delectable spinach and rice stuffed chicken breast is an art form that combines culinary expertise with sheer indulgence. This dish is a masterpiece of flavors, textures, and aromas that offers a tantalizing journey for your taste buds. With the right guidance and attention to detail, you can create a dish that will impress your dinner guests or make a special occasion even more memorable. In this article, we will take you through a comprehensive guide to crafting the perfect spinach and rice stuffed chicken breast, providing you with step-by-step instructions, expert tips, and variations that will elevate your cooking skills to new heights. Get ready to embark on a culinary adventure that will transform ordinary chicken breasts into a symphony of flavors.
Here are our top 2 tried and tested recipes!
SPINACH AND RICE STUFFED CHICKEN BREAST
Make and share this Spinach and Rice Stuffed Chicken Breast recipe from Food.com.
Provided by Shaun McGee
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
- Combine rice, cream cheese, and sour cream in a mixing bowl.
- Add spinach and rosemary to the stuffing mixture.
- Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
- Pound the chicken breasts with a tenderizer so that they are flattenned.
- Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
- If you wish, coat each "roll" with olive oil and then with breadcrumbs.
- Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
- Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).
SPINACH AND RICE STUFFED CHICKEN BREAST
My husband and I came up with this recipe when we were dating (17 yrs ago). Everyone we've made it for has just loved it. Even my children ask me to make.
Provided by Texas Chihuahua Girl
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butterfly cut the chicken breast. Cover in saran wrap and pound with flat side of meat tenderizer until ¼ in thick.
- In a medium fry pan melt the butter and add the wine. Sauté the onion, garlic and mushrooms until tender.
- Defrost the spinach and squeeze as much of the liquid out of it as possible. Add to the onion, garlic and mushroom mixture. Mix well to break apart the spinach and mix well.
- Add the onion, garlic. mushroom and spinach mixture to the cooked white rice and mix well.
- Use the rice mixture to stuff the chicken breast. You will have rice remaining.
- Place remaining rice in a 9" x 13" baking pan (I recommend that you put tin foil around the edges of the pan - otherwise the rice will burn) and place the stuffed chicken breast on the rice.
- Bake chicken for 35 minutes. While chicken is baking prepare hollandaise sauce according to the directions. After 35 minutes using half of the hollandaise sauce, cover the chicken and bake another 10 minutes or until the internal temperature of the chicken is 165 - 170 degrees using a good meat thermometer.
- Use the remaining hollandaise sauce for the chicken or for the rice once plated.
Nutrition Facts : Calories 702.7, Fat 35.1, SaturatedFat 21.1, Cholesterol 152.3, Sodium 448.4, Carbohydrate 54.5, Fiber 7.3, Sugar 4.1, Protein 40.6
Tips:
- Use fresh, tender spinach for the best flavor and texture.
- If you don't have cooked rice, you can cook it according to the package directions before preparing the filling.
- Season the chicken breasts generously with salt and pepper before cooking.
- Use a sharp knife to make a pocket in the chicken breasts, being careful not to cut all the way through.
- Stuff the chicken breasts with the spinach and rice filling, and secure the openings with toothpicks.
- Bake the chicken breasts at 375 degrees Fahrenheit for 20-25 minutes, or until they are cooked through.
- Serve the chicken breasts immediately, with your favorite sides.
Conclusion:
Spinach and rice stuffed chicken breast is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, vegetables, and grains, this dish is a well-rounded and satisfying meal. So next time you're looking for a quick and easy weeknight dinner, give spinach and rice stuffed chicken breast a try.
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