This cheesy spinach stuffed chicken is everything a weeknight meal should be simple to make, loaded with flavor, and satisfying from the first bite. Juicy chicken breasts are packed with creamy ...

I like this recipe for spinach and cheese-stuffed chicken breasts, which can be quite indulgent when topped with the lemon garlic parsley sauce. If you’re watching calories, leave that part out ...

Mash spinach, cream cheese (or ricotta), sun-dried tomatoes, walnuts, 1 / 4 teaspoon each salt and pepper and garlic powder with a fork in a medium bowl until well combined. Place chicken cutlets ...

Pat chicken thighs dry and lay out on a paper towel, skin side down. In a skillet heat olive oil, add mushrooms and onion and cook for 2 or 3 minutes. Add spinach and toss to wilt, add remaining ...

1 10-ounce box frozen spinach, thawed and lightly drained. 1 cup grape tomatoes, halved. 3/4 cup (2 ounces) freshly grated Parmesan cheese, plus more for garnish. 1 ½ cups cooked pearl couscous ...

Repeat process with remaining chicken breasts, paprika mixture, and spinach mixture. Transfer to refrigerator, and chill for at least 1 hour or up to 24 hours. Preheat oven to 350°F.

Sprinkle chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high.

Greek chicken patties: In a large bowl, mix the spinach, dill, oregano and lemon juice together. Add the chicken and mix until well combined. In a separate bowl, mix the cream cheese and yoghurt ...