Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, chicken breast with baby romaine over bed of spinach. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.
Chicken breast with baby romaine over bed of spinach is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken breast with baby romaine over bed of spinach is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken breast with baby romaine over bed of spinach using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken breast with baby romaine over bed of spinach:
- Take 4 each boneless skinless breast of chicken
- Get 1 packages Baby romaine lettace
- Prepare 1 packages sliced and cleaned mushrooms
- Get 4 oz diced onions
- Get 1 packages creamed spinach
- Make ready 1 feta and crumbled goat cheese
- Make ready 1 salt and pepper
- Get 3 tbsp olive oil
- Make ready 3 tbsp all-purpose flour
- Make ready 2 tsp paprika
- Make ready 1 pinch mayonnaise
Season the chicken with salt and pepper and carefully place in the pan. Chicken breast stuffed with spinach is where. it's. at. While pressing down on the top of the chicken breast with the spatula, gently work the knife towards the thinnest part of the breast, stopping before you create a "flap" by cutting the whole length. A light and flavorful main dish featuring Poached Cod in a fragrant Lemongrass Broth over a bed of baby spinach.
Steps to make Chicken breast with baby romaine over bed of spinach:
- Saute mushrooms and onions in pan with oil until soft and brown (I add a little sugar to carmelize). Remove from heat.
- Mix flour and paprika on plate. Wash chicken breast and dry. Using a very small amount of mayo coat the breast on each side. (Mayo helps keep the chicken tender and juicy ). Transfer to plate of flour and paprika and coat all sides.
- Microwave spinach
- Transfer chicken to pan of mushrooms and onions (move the mushrooms and onions to the side of the pan). Saute chicken for 4 minutes (2 on each side).
- Pre heat oven to 375°
- Make salad of baby lettace and add the feta and goat cheese. (You may add whatever ingredients you like). Pour SMALL amount of dressing (your choice) and toss.
- Transfer spinach to bottom of baking dish put chicken breast on top of the spinach add the onions and mushrooms around the sides of the dish. Bake for 45 minutes or until done.
My wife took a leftover chicken breast. Place the chicken breasts on top of the spinach and cover with sauce. Then carefully butterfly the chicken breasts making sure you don't cut all the way through. Then just place a slice of Provolone Cheese over each piece of chicken and top with the spinach. Gently fold the chicken over in half and make sure everything is stuffed nicely inside.
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