Best 12 Spinach Stuffed Chicken Breast Topped With Shrimp Recipes

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Spinach stuffed chicken breast topped with shrimp is an exquisite dish that combines the delicate flavors of spinach and shrimp with the juicy texture of chicken. This culinary masterpiece tantalizes the taste buds with its vibrant colors, delightful textures, and symphony of flavors. Whether you are hosting a special dinner party or simply seeking a delectable meal to elevate your weeknight routine, this recipe is sure to impress. So, gather your ingredients and prepare to embark on a culinary journey that will leave you craving for more.

Here are our top 12 tried and tested recipes!

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.

Provided by JERSEYGIRL_CHELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
  • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
  • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g

SPINACH STUFFED CHICKEN BREAST TOPPED WITH SHRIMP



Spinach Stuffed Chicken Breast Topped With Shrimp image

Make and share this Spinach Stuffed Chicken Breast Topped With Shrimp recipe from Food.com.

Provided by Rescurat

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, halved
8 ounces large shrimp, peeled and deveined (4 to 6 shrimp per breast)
1 1/2 cups chopped Baby Spinach
1/2 cup grated parmesan cheese
1 cup Fontina cheese, Grated
1/2 cup chopped scallion
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge.
  • In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
  • Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
  • Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
  • Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
  • Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).

Nutrition Facts : Calories 323.2, Fat 14.7, SaturatedFat 6, Cholesterol 156.9, Sodium 801.9, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 43.5

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

SPINACH STUFFED CHICKEN BREASTS



Spinach Stuffed Chicken Breasts image

Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!

Provided by Laurie Wheeler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup crumbled feta cheese
2 cloves garlic, chopped
4 skinless, boneless chicken breasts
4 slices bacon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  • Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  • Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 448.8 calories, Carbohydrate 5.2 g, Cholesterol 104.2 mg, Fat 32.8 g, Fiber 2.1 g, Protein 33.4 g, SaturatedFat 8.1 g, Sodium 684.6 mg, Sugar 1.5 g

SHRIMP-STUFFED CHICKEN BREASTS



Shrimp-Stuffed Chicken Breasts image

Filled with a flavorful mix of shrimp, mayonnaise, onions and tarragon, these golden chicken breasts are special enough to serve at a family celebration or dinner party. I round out the meal with grilled bell pepper wedges and grilled pineapple rings.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (6 ounces each)
2-1/2 cups frozen cooked salad shrimp, thawed
1/2 cup chopped green onions
1/2 cup mayonnaise
1 tablespoon dried tarragon
1 tablespoon lemon juice
1/2 teaspoon Liquid Smoke, optional
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.

Nutrition Facts : Calories 381 calories, Fat 20g fat (3g saturated fat), Cholesterol 230mg cholesterol, Sodium 739mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

STUFFED CHICKEN BREASTS WITH SHRIMP



Stuffed Chicken Breasts With Shrimp image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

5 skinless, boneless chicken breast halves, about 1 1/2 pounds
1/4 cup heavy cream
1/4 teaspoon Tabasco sauce
Salt to taste if desired
Freshly ground pepper to taste
8 large shrimp, about 1/2 pound, shelled and deveined
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallots
1 large, red ripe tomato, about 1/2 pound
1 sprig fresh thyme or 1/2 teaspoon dried
6 fresh basil leaves or 1 teaspoon dried
2/3 cup dry white wine
1 tablespoon finely chopped parsley

Steps:

  • Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the underside of the breast there is a detachable piece of meat known as the fillet. Remove and pound each of these lightly to flatten. Set aside.
  • Cut the remaining chicken breast half into 1-inch cubes. Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly. There should be about 1/2 cup. Arrange 2 of the shrimp close together in the center of each flattened chicken breast half. Spoon an equal portion of the blended mixture over the shrimp. Cover with flattened fillets. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
  • Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer. Add the onion and shallots and cook until wilted.
  • Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
  • Add these to the skillet. Add the thyme, basil and wine. Arrange the stuffed breast halves over the mixture and bring to the boil. Cover closely and cook 10 minutes.
  • Transfer the chicken breasts to a warm serving dish. Cook the sauce down over high heat about 2 minutes.
  • Swirl in the remaining 1 tablespoon butter and add the parsley. Stir. Pour the sauce over the chicken breasts and serve hot.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 8 grams, Sodium 830 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH-STUFFED CHICKEN BREASTS



Spinach-Stuffed Chicken Breasts image

Stuffed chicken breasts are a great way to make your chicken dinner fun again. Served on a bed of rice or with a side of vegetables, they make an easy weeknight dinner that comes together in a flash. These Spinach-Stuffed Chicken Breasts don't skimp on flavor - they're also filled with bacon, onion, and cheese, and seasoned with garlic, thyme and pepper. The best part? They're ready to eat in under an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 egg, slightly beaten
1/2 teaspoon dried thyme leaves
1 cup shredded Italian cheese blend (4 oz)
6 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
Hot cooked rice or rice pilaf, if desired

Steps:

  • In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
  • In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
  • In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
  • In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 125 mg, Fiber 1 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 1 g, TransFat 0 g

SPINACH-STUFFED CHICKEN BREASTS



Spinach-Stuffed Chicken Breasts image

Provided by Carole Schreder

Categories     Cheese     Chicken     Leafy Green     Poultry     Bake     Sauté     Low Carb     Dinner     Cream Cheese     Spinach     Bon Appétit     Lancaster     Pennsylvania

Yield Serves 6

Number Of Ingredients 7

1 tablespoon butter
4 ounces mushrooms, finely chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
6 ounces cream cheese, room temperature
1/2 cup chopped fresh chives or green onion tops
6 chicken breast halves
6 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
  • Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.

SPINACH-STUFFED CHICKEN



Spinach-Stuffed Chicken image

A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Swiss cheese
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
6 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Additional paprika, optional

Steps:

  • In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.

Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 53g protein.

CHEESE- STUFFED CHICKEN BREASTS TOPPED WITH SHRIMP



Cheese- Stuffed Chicken Breasts Topped With Shrimp image

From Woman's World Magazine: "Stuffed with herbs and cheese, then topped with succulent sauteed shrimp and more melted cheese, this mouthwatering chicken in a company special treat!" I will say that the fontina cheese was a little strong for me. Next time I make it, I will try a milder cheese, maybe even mozzarella.

Provided by Barenakedchef

Categories     Chicken Breast

Time 48m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1/4 cup chopped scallion
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
8 ounces large shrimp, peeled deveined
2 tablespoons olive oil
3 ounces Fontina cheese, grated 1 cup

Steps:

  • Preheat oven to 350 degreese.With flat mallet pound each piece to 1/2 in.thickness.Cut 5 in.wide pocket in each.Cutting almost through to the edge.
  • In bowl combine parsley,parmesan,and scallion,reserve 1 tbsp.mixture.Fill pocket of each chicken piece with scant 3 tbsp.of remaining mixture.Press mixture down to adhere.Replace top of each pocket over mixture,press to seal.
  • Combine seasoning,salt,pepper and garlic.Sprinkle half of garlic mixture over chicken tops.Toss shrimp with remaining garlic mixture.In large skillet heat 1 tbsp.oil over medium-high heat.Add chicken,cook,turning once,until browned,4 minutes per side.Transfer to jellyroll pan.In same skillet heat remaining oil.Add shrimp,cook,turning once,until browned,2 minutes per side.
  • Arrange shrimp over top of chicken.Top with cheese.Roast until chicken is no longer pink in center and cheese is melted.About 15-20 minutes.Sprinkle with reserved parsley scallion mixture.
  • Serve over rice.

Nutrition Facts : Calories 366.4, Fat 17.7, SaturatedFat 6.7, Cholesterol 189, Sodium 724.5, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 47.5

CHICKEN BREASTS STUFFED WITH SPINACH



Chicken Breasts Stuffed with Spinach image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound fresh spinach or a 10-ounce package of frozen
2 tablespoons butter
2 tablespoons finely minced shallots
1 clove garlic, minced
1/2 teaspoon dried sage
2 tablespoons walnuts
2 tablespoons freshly grated Italian Parmesan cheese
Salt and freshly ground pepper
8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
1 cup dry red wine
2 tablespoons balsamic vinegar

Steps:

  • Trim the spinach of any coarse stems, wash it very well and chop it. If using frozen spinach, defrost it. Heat butter in a large skillet. Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender. Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
  • Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree. Season to taste with salt and pepper.
  • Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
  • Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly. Stir in the red wine.
  • Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
  • Remove chicken from the pan and transfer to a serving dish. Cover and keep warm.
  • Add the vinegar to the pan, stir, then taste for seasoning. Heat briefly and then spoon sauce over chicken and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH-STUFFED CHICKEN BREASTS



Spinach-Stuffed Chicken Breasts image

Celebrate inner beauty with our Spinach-Stuffed Chicken Breasts recipe. It's what's on the inside that counts with these Spinach-Stuffed Chicken Breasts.

Provided by My Food and Family

Categories     Chicken

Time 1h

Yield 6 servings

Number Of Ingredients 7

1-1/2 cups water
6 Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350ºF.
  • Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
  • Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
  • Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 25 g

Tips:

  • To ensure the chicken breasts cook evenly, make sure they are of similar thickness. If one breast is significantly thicker than the other, pound it out with a meat mallet until it is about the same thickness.
  • Do not overcook the chicken breasts, or they will become dry and tough. The internal temperature should reach 165°F (74°C) as measured by a meat thermometer.
  • If you don't have a meat thermometer, you can check if the chicken is cooked by cutting into it. The juices should run clear, not pink.
  • If you are using frozen spinach, be sure to thaw and drain it thoroughly before using.
  • You can use any type of cheese that you like in the spinach stuffing. Some good options include Parmesan, mozzarella, cheddar, and Swiss.
  • If you don't have any shrimp on hand, you can substitute another type of seafood, such as crab or lobster.
  • This recipe is also delicious served with a side of rice or mashed potatoes.

Conclusion:

This spinach-stuffed chicken breast topped with shrimp is a delicious and easy-to-make dish that is perfect for any occasion. It is sure to be a hit with your family and friends.

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