Chicken breast stuff with a spinach mixture recipe ???

I don't know how to make the spinach stuffing creamy and not to thick and pasty. Does anyone have a good recipe I could try? Or certain cheese to use? TYChicken breast stuff with a spinach mixture recipe ???
Here's a tried %26amp; true recipe, guaranteed to bring compliments to the chef! Take the chicken breast %26amp; pound it flat between two pieces of wrap - this keeps the mallet clean and your work area clean. In a bowl mix your well drained 1 lb. spinach ( saute in a little olive oil w/garlic), 1 cup ricotta cheese, 1/4 cup parmesian cheese, just ever so lightly a dash of ginger (can be left out), season with pepper - no salt the cheese has enough salt in it. Mix together.


Place the mixture on the chicken breast and roll, secure with toothpicks. In a bowl dip in seasoned beaten eggs, then a bowl of seasoned bread crumbs. In a nonstick pan add a little butter covering the bottom, saute until golden. Place in a baking dish and finish baking in the oven at 325F for about 20-25 minutes.


You will need: 4 Boneless chicken breast, 1 lb Spinich, 1 garlic clove, Ricotta Cheese, Parmesian Cheese, butter, seasoned bread crumbs, 2 scrambled eggs,Ginger. YUMMY!Chicken breast stuff with a spinach mixture recipe ???
Well I found this;


8 slices bacon


4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness


1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry


1 cup crumbled blue cheese


2 tablespoons all-purpose flour


1/8 teaspoon ground black pepper


1/4 teaspoon salt


2 tablespoons olive oil





Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.


Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.


Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.


Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.


Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
You've got choices. How about Indian style?:


Mix rinsed, chopped %26amp; well-dried spinach with garam masala (or curry powder), salt %26amp; pepper, %26amp; 1 tablespoon sweetened condensed milk per cup of spinach. If the spinach mixture seems too wet then simply add a bit of corn starch to it.





Likewise you could forget the Indian thing, and do the same without the garam masala. Add a bit of shredded swiss to the condensed milk %26amp; a pinch of tarragon. Thicken if needed with cornstarch or arrowroot.





Slice the chicken breast open on the side to create a pocket, then stuff it in.
Country stuffed chicken breasts

















Stuffed chicken breast with fresh swiss cheese %26amp; spinach








Ingredients:





boneless skinless chickenbreast (6)


spinach (fresh preferred)10oz cooked and well drained


swiss cheese (fresh preferred) 8-10 0z


thick maple cured bacon


flour


salt and pepper


Directions:


Take chickenbreast and rinse throughly.





Pat dry.





Salt and pepper if desired.





Lightly flour all sides of chicken.





Cut a small pocket in the chicken breast and insert fresh spinach(make sure all water is drained out of the spinach)





I use a small strainer and push the spinach down into the strainer to remove the liquid.





Also insert your baby swiss cheese.





I use fresh, with no preservatives, it gives a creamier richer taste.





You can use your judgement on how much to put in the chicken breast according to the size.





Wrap your bacon around each breast,tucking bacon under each piece.





Try to cover the breast from one end to the other, paying special attention to the pocket on the top.(usually takes 2 peices of bacon per chicken)





You may find some of the flour rubs off while stuffing, you can place more flour on the bare areas of chicken as needed after the bacon is wrapped.





Try not to overstuff the pocket or your cheese will be in the pan and not in the chicken





. Place your chicken on a metal rack.(I use my cookie cooling rack and insert it into a 13x9x2 glass pan.)





cook chicken for one hour at 350-no longer.





Take out and cool for a few minutes and serve.
feta cheese is a great combo with spinach. mix it with some finely chopped red onion. try and get a creamy type of feta, rather than harder feta. Or if no luck with that, ricotta would also work, but add some black pepper, salt and perhaps some parmesan also.
try ricotta - when it gets hot it loosens up abit


i made that once with a premade spinach artichoke dip and i added some shredded mozzerella and it was very very creamy