How do you hold stuffed chicken together?

The most traditional way to stuff chicken breast is to cut a two to three-inch length-wise slit into the thickest part of the breast to create a side pocket that will hug the stuffing mixture . Using toothpicks to seal the pocket helps to keep the filling in, but it's not a must if you don't have any on hand.

How does family farms market cook bacon wrapped stuffed chicken breast?

Oven Cooking Instructions. Preheat oven to 400 degrees Fahrenheit. Place the Family Farms Chicken Breast/Pork Loin on a baking sheet or in an oven-safe dish. Cook for approximately 50 minutes, flipping halfway through the cooking time to ensure even crisping of the bacon on all sides .

How to cook frozen stuffed chicken in the oven?

Preheat oven to 375 F. Remove frozen raw breast(s) from pouch(es) and place on metal baking sheet, place each breast 2 inches apart. Bake 1-2 pieces for 31 to 33 minutes and 3-6 pieces for 36 to 39 minutes. Caution: Filling will be hot andmay splatter, allow to cool at least 3 minutes before serving.

How do you keep cheese from melting out of stuffed chicken?

I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed. How do you keep the cheese from melting out of stuffed chicken? Sealing the edges of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.

How do you keep cheese from oozing out of stuffed chicken?

This is where the toothpicks and meat mallet come in handy! Thin your chicken out with the meat mallet, then stuff with the cheese and roll tightly . Use the toothpicks to secure the chicken in place and you shouldn't have any issues with cheese oozing out of the sides.

Do you cook stuffing before putting it in the chicken?

To make stuffing, only cooked ingredients should be used . Nevertheless, all stuffing ingredients should be cooled before mixing the stuffing and inserting it into the body cavity of the bird. Warm stuffing can create bacteria and lead to poisoning if subsequently not cooked properly.

How to keep stuffed chicken breast closed without toothpicks?

Use a piece of dry spaghetti in place of toothpicks . The spaghetti will cook with the dish so there is no need to remove anything. And here's the surprising part: you will not even notice a small piece of spaghetti in the finished dish (at least I never have!)

Is it better to bake chicken frozen or thawed?

Also, chicken cooked from frozen is still delicious ! With the help of a few pantry staples, the chicken will have a golden crumb coating with the tender chicken texture we expect from breasts. It won't be quite as juicy as chicken that has had a proper thaw, but it won't be inedible rubber either.

What temperature do you cook frozen stuffed chicken?

Cook from Frozen. Preheat oven to 350 Deg F and remove frozen Stuffed Chicken breasts from packaging and place breasts in shallow baking dish and place dish in oven. Bake on all sides for a total of 30 minutes, turning every 10 minutes to brown all sides.

Which side of the chicken do you stuff?

Points to remember. Stuff the neck end with a sausagemeat stuffing, fold the skin over and use co*cktail sticks to secure underneath. Gently separate the skin from the breast meat using your fingers and push softened herby butter into the space between, covering the fillets.

How do you hold stuffed chicken together without toothpicks?

Use a piece of dry spaghetti in place of toothpicks . Use the spaghetti as you would a toothpick and break off any excess so you only use as much as necessary.

Goat Cheese, Spinach & Bacon Stuffed Chicken Recipe (2024)

April 18, 2011 by Lindsay 33 Comments

“The best chicken I’ve had.”

That’s what the hubby said to me last night while eating this. He said “Bean, this is the best chicken I’ve had.” I said, “Ever?” He said, “Yes.”

So there you have it. It’s that good, and it couldn’t be easier. Inspired by this recipe from Tessa that I’ve been thinking about for the past few weeks, here’s what I did. I was too lazy at the time to pull up the recipe again….but it turned out just fine 🙂

I did some prep work in the afternoon, before I left for work. I grabbed a handful of fresh spinach, diced it up and put it in a bowl with a little bit of water. After 2 minutes in the microwave it looked like this:

I scooped the spinach into a paper towel and wrung out the excess water before returning it to the bowl. Then I added a few tablespoons of goat cheese, and two strips of turkey bacon, diced, that I cooked up on the griddle.

Mix it all together and set it aside. I had three chicken breasts thawed out in the fridge so I cut slits in the side (kinda difficult since they were thinner than I thought they were!) and divided the mixture between the three breasts.

I knew I was going to bake these, but I always like to pan sear chicken for a little extra flavor. Bonus this time because, after seasoning with paprika and black pepper, I just plopped them on the griddle I cooked the bacon in for a little more bacon-y flavor. I didn’t even feel bad doing this since turkey bacon makes WAY less grease than regular 🙂

I put the chicken in a greased, glass baking dish, covered it with foil and stuck it in the fridge. Then the hubby popped it in the oven for about 20 minutes at 400 degress while I was on my way home from work, along with a sweet potato I had diced up! When I got home, dinner was almost ready.

If you want to be extra fancy, slice it up so it looks pretty…but I’m not gonna lie, I only did this for you guys! Hubby got his piece whole on the plate.

So there you have it! It’s good stuff, give it a try 🙂

Goat Cheese & Spinach Stuffed Chicken

by Lindsay L

Prep Time: 10 min

Cook Time: 20 min

Keywords: bake entree chicken goat cheese spinach

Ingredients (Serves 3)

3 boneless, skinless chicken breasts
1 cup fresh baby spinach
3 Tbsp goat cheese
2 strips turkey bacon, diced
paprika and black pepper to taste

Instructions

1. Roughly chop the spinach and place in a small bowl with 1/4 c water. Microwave on high for one minute. Drain excess water.

2. Add the goat cheese and bacon to the bowl with the spinach and stir to combine.

3. Cut a slit in the side of each chicken breast and stuff 1/3 of the mixture inside each one.

4. Sprinkle with paprika and black pepper and sear both sides in a hot pan (Optional: cook in the same pan you cooked the bacon in for added flavor).

5. Transfer the chicken to a greased baking dish, cover with foil and bake at 400 degrees for 20 minutes or until chicken is cooked through.

Finally, thanks to everyone who commented, texted, tweeted, called and facebooked me a happy birthday!! I had a wonderful day and am lucky to have such great people in my life.

Enjoy!
–Lindsay–

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About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

Brittany (A Healthy Slice of Life) says
April 18, 2011 at 11:39 AM
WOW that looks fabulous! Hubbs would love this chicken and it looks pretty easy- bookmarked! 🙂
See Also
Easy Slow Cooker Whipped Cauliflower Recipe Sweet Turmeric Bread and Butter Pickles Recipe Homemade Chicken and Dumplings Recipe Chicken and Rice Recipe for Dogs with Sensitive Stomach
Reply
- Lindsay says
  April 18, 2011 at 9:09 PM
  super easy!! hope he enjoys 🙂
  Reply
Jess@atasteofconfidence says
April 18, 2011 at 12:18 PM
This looks great!
Reply
Sarah @ The Smart Kitchen says
April 18, 2011 at 12:25 PM
I like how you stuffed the chicken…usually I do a “whack and roll” sort of thing, and as much fun as it is to whack chicken with a frying pan, this does look a lot easier. 🙂
Reply
- Lindsay says
  April 18, 2011 at 9:09 PM
  whack and roll, eh? yeah this is about as easy as it gets!
  Reply
sarah (sarah learns) says
April 18, 2011 at 1:38 PM
oh my! these look amazing. i’ve NEVER made stuffed chicken breasts before. i’m not sure why! it doesn’t look that tricky!
Reply
- Lindsay says
  April 18, 2011 at 9:09 PM
  girl, get on that!! looks so fancy, but so easy!
  Reply
Susan (Oliepants) says
April 18, 2011 at 1:43 PM
My husband would be singing chicken and Lindsay praises if he had this for dinner too!! 🙂
Reply
- Lindsay says
  April 18, 2011 at 9:09 PM
  hahaha 🙂
  Reply
Beth @ Beth's Journey says
April 18, 2011 at 1:48 PM
Wow that looks awesome Lindsay! Stuffing anything adds another layer of flavor, and this sounds delicious!
Reply
- Lindsay says
  April 18, 2011 at 9:08 PM
  it’s as good as it looks 🙂
  Reply
Nicole@HeatOvenTo350 says
April 18, 2011 at 3:03 PM
See Also
Chicken with Mushroom Gravy Recipe - Home Chef
This looks incredible. I can see why your husband would declare it the best ever. I love goat cheese, and I especially love meals that I can prepare and have my husband put in the oven for me. I’m bookmarking this one.
Reply
- Lindsay says
  April 18, 2011 at 9:08 PM
  aren’t those just the best kind of meals?!
  Reply
Rachel @ The Avid Appetite says
April 18, 2011 at 3:10 PM
Um, Yum!!! This looks absolutely fantastic. I love stuffing chicken with all kinds of goodies. I can’t wait to try this one!
Reply
- Lindsay says
  April 18, 2011 at 9:08 PM
  woohoo!! hope it’s a hit!
  Reply
Erica says
April 18, 2011 at 3:17 PM
Nice! Josh love the stuffed chicken I made, so I am planning on trying new varieties. Spinach seems like a fun add in. Glad you had a nice birthday 🙂
Reply
- Lindsay says
  April 18, 2011 at 9:08 PM
  great way to sneak in extra veggies 😉
  Reply
Kelli says
April 18, 2011 at 4:11 PM
I know exactly what I’m making for dinner tonight!
Reply
- Lindsay says
  April 18, 2011 at 9:08 PM
  awesome! let me know how it turned out 🙂
  Reply
  - Kelli says
    April 19, 2011 at 9:54 AM
    It was A-mazing! This was the first time I’ve cooked with goat cheese and now I’m hooked. The turkey bacon played so well off of it. I can’t wait to make it again 🙂
    Reply
Tina @ Faith Fitness Fun says
April 18, 2011 at 4:41 PM
This looks right up my alley!
Reply
- Lindsay says
  April 18, 2011 at 9:07 PM
  i thought it might be!!
  Reply
Carol says
April 18, 2011 at 5:06 PM
This looks YUMMY! I’m going to make it!
Reply
- Lindsay says
  April 18, 2011 at 9:07 PM
  hope you guys enjoy it!
  Reply
Lisa @ Thrive Style says
April 18, 2011 at 5:55 PM
OMG—This looks amazing! My fave combo of ingredients all in one 🙂 Can’t wait to try it!
Reply
- Lindsay says
  April 18, 2011 at 9:07 PM
  awesome! hope it hits the spot 🙂
  Reply
Kristy says
April 18, 2011 at 7:54 PM
Happy belated birthday! This dish looks amazing, I love finding new chicken recipes! Definitely trying this one soon! Thanks for sharing!!
Reply
- Lindsay says
  April 18, 2011 at 9:07 PM
  thank you!! hope you like it!
  Reply
Donna says
April 19, 2011 at 2:11 PM
This looks amazing
Love the spinach wilting process, i’ll definitely have to try that soon 🙂
Reply
Sarah K. @ The Pajama Chef says
April 20, 2011 at 12:08 PM
this looks great. i might try it with another kind of cheese though because goat cheese & i don’t get along 🙂
Reply
German Mama says
November 8, 2011 at 2:11 PM
Hi Lindsay, as you may or may not know, I was assigned your blog for this month’s SRC. I had chosen this recipe but then “out went the lights” for almost a week (freak snow storm in New England). However, I finally got around to prepare it, and HubbyGrouch and me liked it a lot. The post will be up very soon. Just wanted to let you know that you hadn’t been left out – I guess Amanda found someone to fill in for me but I wasn’t sure.
Reply
- Lindsay says
  November 8, 2011 at 2:13 PM
  awww, sorry to hear about your power outage! what a pain!! i’m so glad you guys like the recipe. can’t wait to read your post 🙂
  Reply
JIM says
October 18, 2014 at 9:44 AM
LOOKS AWSUM!!! I’M GONNA GRILL IT CUTTING AT TOP MABE PUT A FEW STITCHES IN TO CLOSE…. I’LL LET YA KNO HOW IT TURNS OUT!
THANKS FOR IDEA
JIM
Reply

Goat Cheese, Spinach & Bacon Stuffed Chicken Recipe (2024)

About Lindsay

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