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Smoked Gouda- and Spinach-Stuffed Chicken |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Smoked Gouda- and Spinach-Stuffed Chicken recipe on the web!!Prep: 20 min; Bake: 55 min Smoked Gouda and Spinach Stuffing (see recipe) _ bone-in, skin-on chicken breast halves (2 1/2 to 3 pounds) _ teaspoons butter or stick margarine, melted ___ teaspoon salt ___ teaspoon pepper 1. Heat oven to 375°. Grease square pan, 9 x 9 x 2 inches. 2. Make Smoked Gouda and Spinach Stuffing. 3. Loosen skin from chicken by inserting fingers between skin and meat; gently separate in center, but leave skin attached at sides. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. 4. Place chicken, skin sides up, in pan. Brush with butter. Sprinkle with salt and pepper. 5. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Smoked Gouda and Spinach Stuffing 1/2 package (10-ounce size) frozen chopped spinach, thawed 1 package (3 ounces) cream cheese, softened 1/2 cup shredded smoked Gouda or Swiss cheese (2 ounces) 1/4 teaspoon ground nutmeg Squeeze spinach to drain; spread on paper towels and pat dry. Mix remaining ingredients. Stir in spinach. NUTRITION FACTS: 1 Serving:; Calories 325 (Calories from Fat 190); Fat 21g (Saturated 10g); Cholesterol 115mg; Sodium 590mg; Carbohydrate 2g (Dietary Fiber 1g); Protein 33g % DAILY VALUE:; Vitamin A 32%; Vitamin C 2%; Calcium 16%; Iron 8% DIET EXCHANGES:; 5 Lean Meat; 1 Fat Apple-Hazelnut Stuffed Chicken: Omit Smoked Gouda and Spinach Stuffing. Mix 1/4 cup chopped hazelnuts (filberts); 1 medium apple, chopped (1 cup) and 1 package (3 ounces) cream cheese, softened. Continue as directed in 3. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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