Best 2 Makeover Spinach Stuffed Chicken Pockets Recipes

Calling all chicken and spinach enthusiasts! Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. This comprehensive guide presents a spectacular collection of spinach-stuffed chicken pocket recipes that are not only delectable but also visually appealing. From the classic Spinach-Stuffed Chicken Pockets, bursting with creamy spinach and flavorful cheese, to the innovative Sun-Dried Tomato and Spinach Stuffed Chicken, each recipe offers a unique flavor profile that will satisfy even the most discerning palate. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this article has something for everyone. Let's dive into the world of spinach-stuffed chicken pockets and discover the culinary wonders that await!

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY SPINACH STUFFED CHICKEN BREASTS

Cheesy Spinach Stuffed Chicken Breasts image

Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.

Provided by Natasha Kravchuk

Categories Easy/Medium

Time 30m

Number Of Ingredients 13

Ingredients

3 large chicken breasts (boneless, skinless (1 3/4 to 2 lbs, even-sized pieces))
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 1/2 Tbsp olive oil
4 oz cream cheese (cold)
1 Tbsp mayonnaise
2 garlic cloves (pressed)
1/4 tsp salt
1 1/2 cups baby spinach leaves, chopped
1/4 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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.

Tips:

Choose fresh, tender spinach for the best flavor and texture.
Wilt the spinach before using to remove excess moisture.
Use a variety of cheeses to create a flavorful stuffing.
Cook the chicken breasts until they are cooked through but still juicy.
Serve the chicken pockets immediately with your favorite sides.

Conclusion:

Spinach-stuffed chicken pockets are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to get your kids to eat their spinach! With a few simple ingredients and a little bit of time, you can create a meal that the whole family will enjoy.