Best 2 Spinach And Rice Stuffed Chicken Breast Recipes

Indulge in a culinary journey with our curated collection of spinach and rice stuffed chicken breast recipes. These delectable dishes combine the classic flavors of tender chicken, aromatic spinach, and fluffy rice, offering a delightful symphony of textures and tastes. Whether you prefer a traditional approach or a modern twist, our diverse recipes cater to every palate. From the classic Spinach and Rice Stuffed Chicken Breast with its comforting simplicity to the innovative Spinach and Rice Stuffed Chicken Breast with Feta and Sun-Dried Tomatoes that adds a Mediterranean flair, our recipes offer endless possibilities for a satisfying meal. Each recipe is carefully crafted with step-by-step instructions and accompanied by vibrant photos to guide you through the cooking process effortlessly. Discover the culinary delight that awaits you as you embark on this culinary adventure.

Here are our top 2 tried and tested recipes!

SPINACH AND RICE STUFFED CHICKEN BREAST

Spinach and Rice Stuffed Chicken Breast image

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

Ingredients

4 boneless skinless chicken breasts
4 teaspoons extra virgin olive oil (optional)
1 cup breadcrumbs (optional)
2 cups rice, under-cooked (or use a package of seasoned flavored rice)
1/2 cup cheese, shredded (preferably a multi-cheese italian blend)
1/4 cup sour cream
1/4 cup cream cheese
1/4 cup fresh spinach, chopped
1 sprig fresh rosemary

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

Spinach and Rice Stuffed Chicken Breast image

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

Ingredients

4 boneless skinless chicken breasts
1 (8 ounce) package fresh mushrooms, sliced
2 (12 ounce) packages frozen spinach
1 medium onion, diced
4 garlic cloves, minced
3 tablespoons butter
1/2 cup dry white wine
3 cups cooked white rice
2 (1 1/4 ounce) packages hollandaise sauce
1/2 cup butter (for hollandaise sauce)
2 cups water (for hollandaise sauce)

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:

To save time, use pre-cooked rice. If using uncooked rice, cook it according to package directions before stuffing the chicken breasts.
If you don't have chicken broth, you can use water instead. However, the broth will add more flavor to the dish.
If you don't have a meat thermometer, you can cook the chicken breasts until the juices run clear when pierced with a fork.
Serve the chicken breasts immediately with your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Spinach and rice stuffed chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are juicy and flavorful, and the spinach and rice stuffing is packed with flavor. This dish is sure to please everyone at the table.

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