Spinach Stuffed Rooster Breasts – Spend With Pennies

With simply 5 components, spinach-stuffed hen breast seems a bit of fancy, however it’s really straightforward to make!

Teender hen breasts are crammed with tacky spinach filling, wrapped in bacon, and baked within the oven.

Elements for Spinach Stuffed Rooster

Rooster: I exploit boneless, skinless hen breasts on this recipe. You may also use hen thighs and even bone-in break up breasts.

Bacon: Bacon provides taste and retains the hen moist and juicy. I want thinner over thicker cuts for simpler wrapping.

Spinach: I exploit recent spinach on this recipe because it has a barely extra delicate taste. If utilizing frozen spinach, thaw and squeeze out any liquid earlier than including to the pan in Step 2 (see recipe notes).

Cheese: Spreadable cream cheese melts rapidly, however common cream cheese or boursin work as effectively. Exchange the Swiss with mozzarella cheese or Gruyere.

Variations

• Add chopped sun-dried tomatoes, artichokes, chopped cooked broccoli, kalamata olives, or mushrooms to the spinach combination.
• For further taste, stir in Parmesan cheese or crumbled feta cheese if desired.
• Add your individual seasonings to the cream cheese combination, equivalent to garlic powder, onion powder, or different herbs.
• Swap the cream cheese for a flavored cream cheese such a garlic.

How you can Make Stuffed Rooster Breast

1. Cook dinner spinach and cream cheese and funky.
2. Butterfly hen and pound till they’re even.
3. Divide the spinach combination over every breast and high with cheese.
4. Shut and wrap every breast with bacon.
5. Bake (per recipe beneath).

Holly’s Suggestions

• Rooster breasts will slice simpler if partially frozen for about 20 minutes.
• Line the baking pan with a sheet of parchment paper for simple cleanup.
• Use an instant-read thermometer to make sure the inner temperature of the hen breasts reaches 165°F.
• Prep and assemble breasts upfront, freeze them in a single layer on a baking sheet, and switch them to zippered luggage. Thaw in a single day earlier than baking.

Storing Stuffed Rooster Breast

Leftover spinach-stuffed hen breasts could be saved in an hermetic container for as much as 3 days or frozen in parts in zippered luggage for as much as a month. Thaw in a single day within the fridge earlier than reheating within the microwave.

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Spinach Stuffed Rooster Breast

This spinach stuffed hen recipe is wrapped in bacon and baked till tender and juicy.

Prep Time 15 minutes minutes

Cook dinner Time 35 minutes minutes

Whole Time 50 minutes minutes

Cook dinner ModeForestall your display from going darkish

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.

• Coarsely chop the spinach and place it in a non-stick skillet over medium warmth. Stir till wilted. Add cream cheese and stir till melted and creamy. Cool fully.

• With a pointy knife, butterfly hen breast horizontally (so you may open it like a e book) and pound to ½” thickness. Season with ¼ teaspoon every salt and pepper.

• Divide the spinach combination over every breast and high with one slice of Swiss cheese. Shut hen across the spinach and cheese.

• Wrap every breast with 2 slices of bacon and safe with toothpicks. Season with cajun or hen seasoning if desired.

• Bake for 35-40 minutes or till inside temperature reads 165°F. Take away and discard toothpicks.

For those who don’t have flavored cream cheese, add a pinch of garlic powder, salt and pepper to style.
Leftovers will maintain within the fridge for as much as 3 days. 

Energy: 532 | Carbohydrates: 3g | Protein: 59g | Fats: 29g | Saturated Fats: 11g | Ldl cholesterol: 194mg | Sodium: 648mg | Potassium: 1260mg | Fiber: 1g | Vitamin A: 5615IU | Vitamin C: 18.6mg | Calcium: 187mg | Iron: 2.6mg

Vitamin data supplied is an estimate and can range based mostly on cooking strategies and types of components used.

Course Rooster, Dinner, Entree

Delicacies American

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