chicken and spinach

Just five shop-bought ingredients go into this speedy chicken and spinach curry recipe that&#8217;s ready in just 25 minutes. Watch our handy video to find out how to make it.

Cheat&#8217;s chicken and spinach curry

basmati rice

vegetable oil

chicken breasts

tub fresh chicken mulligatawny soup (we like Tesco Finest*)

fresh baby spinach

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat. Add the chicken and cook for 2-3 minutes each side to brown all over. Pour in the soup and bring back to the boil. Reduce the heat slightly and partially cover the pan with a lid. Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted. Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce. Serve with naan bread, if you like.

This stuffed chicken breast has a delicious cheesy spinach filling and is baked until tender and juicy. It&#039;s delicious and less than 350 calories!

Spinach and Cheese Stuffed Chicken

tbsp. Olive Oil

Italian Seasoning

½ tsp Red Pepper Flakes (or

¼ tsp Garlic Powder

¼ tsp Onion Powder

Salt (divided)

Skinless Boneless Chicken Breasts

Ricotta Cheese

Parmesan Cheese

Garlic Clove (minced)

Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.

In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.

Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.

Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.

While the chicken is marinating, prepare the cheese filling.

In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.

Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.

Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.

Remove the toothpicks and serve warm. Enjoy!

https://content.jwplatform.com/videos/w6LP7OsR.mp4

Spinach and Cheese Stuffed Chicken is such a popular and easy dinner recipe. This chicken has a delicious cheesy spinach filling and is baked until tender and juicy. It’s delicious and less than 350 calories! A perfect chicken dinner recipe that’s low carb and keto

This tender and juicy chicken breast recipe is made in a creamy garlic spinach sauce thats so flavorful and nutritious.

Creamy Chicken Spinach

olive oil

Kosher salt and ground pepper (to taste)

tsp smoked or sweet paprika

garlic powder

basil

rosemary

tbsp parsley (chopped)

almond milk

gluten-free flour

onion

garlic

chicken broth

oz baby spinach (roughly chopped)

parmesan cheese (finely grated)

parsley (chopped)

In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture

Heat the oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes, on each side, or until golden brown. Set aside on a plate.

Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside.

Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4  minutes. Add the garlic and continue to cook for no more than 1 minute. Pour the chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.

Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the baby spinach and cook for 2 minutes, just until wilted. Stir in the parmesan cheese and allow the sauce to simmer until the cheese is melted.

Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.

Garnish with chopped parsley and enjoy!

Crispy chicken on a bed of gorgeously, creamy spinach - this truly is what dinners are made of!

Chicken and Creamed Spinach

1x large Chicken Breast ((300 grams/10.5 ounces))

tsp EACH: Salt, Italian Seasoning

tsp EACH: Black Pepper, Paprika, Onion Powder, Garlic Powder

tbsp Plain Flour

Egg, (beaten)

/ 3/4 cup Panko Breadcrumbs

/ 7 ounces Baby Spinach ((see notes))

tbsp Butter

Echalion, (finely diced (sub 2x small regular shallots))

Garlic, (finely diced)

Double/Heavy Cream

tsp EACH: Ground Nutmeg, White Pepper, Salt, (or to taste)

Parmesan

Lemon Wedges, (optional (see notes))

Add a light drizzle of oil to a large pan (or use oil spray) over medium heat then add the spinach (you may need to work in two batches). Use a wooden spoon to press down, then begin stirring until the spinach has wilted. Remove and place in a bowl to one side, then use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.

Melt the butter into the pan then add the shallots. Fry until soft and golden, then add the garlic and fry for another 30 seconds or so. Pour in the cream then stir in the parmesan, salt, pepper and nutmeg. Simmer and stir for a couple of minutes until everything thickens, then stir in the spinach. Check for seasoning and adjust if needed. The sauce might be a little thick at the start, but the spinach should thin it back out again.

Creamed Spinach

Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts. Lay a sheet of cling film over and use a rolling pin, mallet or heavy pan to pound the thick part to even thickness (don&#39;t go overboard or the chicken will break apart).

In a small bowl combine all of the chicken seasoning.

Line up 3 large shallow dishes: first with flour + half of the seasoning mix, second with beaten egg and third with Panko + the rest of the seasoning mix. One by one, dredge the chicken through the flour, into the egg, then in the Panko, ensuring you thoroughly coat it at each stage. Give it a gentle shake then place to one side.

Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat. Once hot (a crumb should rapidly sizzle - 180C/350F to be accurate) add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack with paper towels underneath to catch excess oil.

Chicken

Spoon the creamed spinach onto a large plate then place the crispy chicken on top. Add a squeeze of lemon juice if you want to, then dust over some extra parmesan. Enjoy!

Serving

https://www.youtube.com/watch?v=umTfAvPJGKI

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