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Need help with a recipe - spinach stuffed chicken

Posted: May 27, 2012

Tonight I am going to try making spinach stuffed chicken breast and would like to know if this sounds right or what you would do to add or change it. Kind of making it up as I go and here and there from recipes.

Thinking about mixing spinach, ricotta cheese, garlic, basil, salt and pepper (don't know if other seasoning would be good). Then pound the chicken breast flat and fill and roll. I want to bake them and thought maybe a cream of mushroom type sauce over them like I do with my porkchops. but was wondering whether I should roll the chicken in flour then put in a baking dish and cover with the soup or just as is, or without the soup at all.

Is there anything anyone would add or do different. Do you think this would taste good?

Thanks,

;

See message, ChickenSpinach - FancyNancy

[ In Reply To ..]
Hi there!

Whenever I make stuffed chicken breasts, I usually roll them in bread crumbs, "PAM" my baking sheet to make sure they don't stick, and usually bake them at 350 for about 30-45 minutes (depending on how thin the cutlet was to begin with, the thicker the cutlet it, the longer I bake it).

Also, word of warning from my own experience. If you're using frozen spinach, make sure to put it into a strainer to defrost, then squeeze the holy bejeebus out of it to get all of the water out, otherwise you're stuffing will get all watered down. I usually take a small handful of it once it's defrosted, squeeze it to death, and then spread it out onto a couple of layers of paper towels for a few minutes to make sure all of the water is out of it.

Have fun...It sounds delicious!

Might consider adding toasted pecans and/or bacon bits - and green onions to the stuffing.

[ In Reply To ..]
I agree with the idea of breading with Panko. It sounds delish.

wondering how they came out? - sounds interesting

[ In Reply To ..]
x

Never did make them. Was too tired. But I have another package to try again - Bad cook

[ In Reply To ..]
I was so looking forward to them, but was exhausted from working so DH grilled the chicken and we had it with rice and spinach. Got another package of chicken breast I will try another weekend and let you all know how they come out.

well since you did not make them, here is a suggestion - try this

[ In Reply To ..]
hold the chicken breast in your hand and slide your knife in from the top and wiggle back and forth with the knife to make a pocket in the chicken breast. Then stuff what you want in it and seal the top with a toothpick. Then you can dip in a bowl of flour seasoned with salt and pepper, then dip into a egg and milk bath and then coat in panko bread crumbs. This makes for a very easy way to stuff chicken without having to worry about rolling it up or tieing it back together, etc. Coat the bottom of your baking dish with a very thin layer of olive oil and lay the breaded chicken breast in that and bake until done. If you want a sauce with it, I would make the sauce seperate and serve it on the side because if you cover the chicken breasts with panko, then put sauce over them, they will not be crispy and the panko will not add anything as they will just sort of disolve and become muchy in the sauce. Let us know if you make them and how they turn out. Enjoy!

That sounds really good and easy - going to try it that way - Question though - Bad cook

[ In Reply To ..]
I once got Panko bread crumbs a couple years ago and when I used them they tasted very bland. Do you add seasonings to them or is that the way it should be.

Like your idea about doing the sauce on the side. How long would you bake them for?

Yes you can season the panko - sm

[ In Reply To ..]
Sometimes I put the panko in a container with paprika and shake it up to mix it up well and sometimes I add a little bit of onion powder to it also.

I would cook the chicken at 375 for 30 to 45 minutes, depending on how thick the chicken breasts are. Or if you wanted to cook it at 425 for 20 to 25 minutes that would probably work too. You want to make sure you get the chicken breast cooked all the way through. When you press on the outside, the breast should be firm to the touch or you can use a themometer to check, just make sure you are in the chicken part of the breast and not the filling when you insert the themometer.

I do my chicken cordon bleu this way, stuffing swiss cheese and honey ham from the deli sliced thin into the chicken breasts and then coat them and bake them. Let me know how yours comes out. Also what kind of sauce are you making with it?

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