Best 3 Spinach And Boursin Stuffed Chicken With Alfredo Sauce Recipes
Feast your eyes on a culinary masterpiece that combines the delicate flavors of spinach, the creamy indulgence of Boursin cheese, and the succulent texture of chicken, all enveloped in a luscious Alfredo sauce. This delectable dish, known as Spinach and Boursin Stuffed Chicken with Alfredo Sauce, is a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. But that's not all; this article presents a delightful collection of recipes that explore different dimensions of flavor and creativity. From the classic Spinach and Feta Stuffed Chicken to the tantalizing Chicken Alfredo Stuffed Shells, each recipe offers a unique twist on the beloved combination of chicken and Alfredo sauce. So, prepare to embark on a culinary journey where every bite is a celebration of taste and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN STUFFED SHELLS
These creamy Chicken Stuffed Shells with spinach, Alfredo, and cheese are a cozy, satisfying, family-friendly dinner that you can make ahead for busy days!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish. Save the rest of the sauce for later.
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg.
- Stuff each shell with the chicken mixture. Depending on how full you stuff each shell, you might not need all of the shells in the box. I can typically fill and fit about 20-22 shells in my pan. If you have extra shells and stuffing, you can assemble them in a small dish and save it for another meal (or bake it at the same time as the larger dish).
- Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining 1 cup of Alfredo sauce over top. Sprinkle with remaining ½ cup of mozzarella.
- Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the top to get a little bit crisp.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 444 kcal, Carbohydrate 22 g, Protein 32 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 139 mg, Sodium 889 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g
SPINACH AND BOURSIN STUFFED CHICKEN WITH ALFREDO SAUCE
This is not a recipe for you, if you are on a diet, I made this one up a while ago and it is very rich, full of flavours, but not exactly the lowest fat content in the world. I served mine with mashed parsnip and vegetables, but it also good over pasta which I have done as well.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With a meat mallet pound chicken until it is about the same thickness all over.
- Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.
- In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any excess liquid.
- In a bowl combine spinach, mushrooms, bacon and boursin, mix until it is well combined. ( there should be enough heat left from mushrooms, to soften cheese, to mix evenly, if not just zap it for 20-30 seconds in the microwave, to make it easy to combine.).
- Dived mixture evenly between 4 breasts, Laying it on one half of the breast roll the other half over the top to cover and secure with tooth picks.
- Lightly oil the bottom of a baking dish, place chicken in, drizzle a little more oil over the top of each breast, bake in a pre-heated oven 180c, for about 40-50 Min's or until chicken is cooked. (cooking times will vary depending on the thickness of the breast.
- For the Sauce:.
- In a sauce pan add cream, butter and garlic powder, heat through making sure butter has melted, add Parmesan cheese, cream cheese and pepper to taste.
- Simmer on a low heat 15-20 Min's, This allows the cheese to be well and truly melted and really brings out the taste, the longer you simmer the sauce for, the more tasty it will be, just remember to stir from time to time.
- To serve cut chicken in half place on plate and pour sauce over. Alternatively slice chicken into pieces place on top of pasta and pour sauce over. MMmmmmm.
CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH
I created this recipe years ago, and during the past year have seen similar ones in newer cookbooks. While the recipe calls for Boursin cheese, I made it recently with the Tipsy Boursin Cheese recipe posted on this site and it is just as good as when made with the real thing. The stuffing also makes wonderful stuffed mushrooms. I prefer to take the breast off the bone so the spinach is lightly cooked, but it can be made with the bone in - just bake it longer. Use the type of spinach you would buy for a salad and serve it with Jasmine or Basmati rice.
Provided by KK7707
Categories Chicken Breast
Time 1h
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
- Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
- Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
- Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
- Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
- Drizzle the skin lightly with olive oil.
- Place pan in oven and bake for approximately 45 minutes to 1 hour.
- If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
- Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.
Nutrition Facts : Calories 355.2, Fat 23.8, SaturatedFat 5.3, Cholesterol 92.8, Sodium 147.6, Carbohydrate 2.6, Fiber 1.6, Sugar 0.3, Protein 32.3
Tips:
- For the best flavor, use fresh spinach. If you only have frozen spinach, be sure to thaw and drain it thoroughly before using.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
- If you don't have any Boursin cheese, you can substitute another type of soft cheese, such as cream cheese or goat cheese.
- For a richer Alfredo sauce, use heavy cream instead of milk.
- Serve the stuffed chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
This spinach and Boursin stuffed chicken with Alfredo sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, the spinach and Boursin filling is flavorful, and the Alfredo sauce is creamy and decadent. This dish is sure to be a hit with your family and friends.
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