New recipes

Chicken and Spinach BLT

Chicken and Spinach BLT

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This is a recipe for Two.

It is always a treat when I make BLT’s for lunch. Even thought we eat bacon almost everyday a BLT for lunch or even dinner is a little special in our house.

Today I decided to create this Paleo Recipe and I am calling it a Chicken and Spinach BLT. This was delicious and perfect for lunch or dinner.


  • 2 boneless chicken breast, fat trimmed
  • Olive oil
  • 1/2 Teaspoon freshly ground pepper
  • 12 slices bacon
  • 2 leaves Romaine
  • 2 handfuls baby spinach
  • 1 tomato, sliced
  • 4 piece basil leaves, optional
  • 1/2 Teaspoon sea salt

Chicken BLT Pasta Salad

Why does the combination of bacon, lettuce and tomato work so well together? I decided to push my tastebuds to the limit and add a little something extra, chicken, pasta and a green leafy mixture.

Which created my new favorite lunch and/or side dish: Chicken BLT Pasta Salad.

This is the perfect light spring or summer salad to bring to barbecues, or to eat for a light lunch. The ingredients are so fresh and taste amazing together.

I like to use the cherry tomatoes because I love the way they look in this salad, but any type of tomato would work.

You can use any type of noodle to make this pasta. We personally love bow tie, because it’s easier for the little ones to eat.

Recipe Summary

  • 2 cups cubed boneless chicken breast
  • 1 cup Italian salad dressing, or as needed
  • ½ teaspoon garlic powder
  • ¼ teaspoon lemon pepper
  • 1 (8 ounce) package fresh spinach
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup chopped fresh chives
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 1 pinch salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1 cup shredded mozzarella cheese

Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.

Preheat oven to 375 degrees F (190 degrees C).

Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.

Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth pour over chicken and spinach. Cover casserole dish with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

  • 1 (10 ounce) package frozen spinach, thawed
  • ½ cup chopped canned artichoke hearts, rinsed
  • ½ cup shredded Monterey Jack cheese
  • 2 ounces reduced-fat cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 pound chicken cutlets
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 tablespoons extra-virgin olive oil

Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.

Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.

Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is bubbly, 2 to 3 minutes.

1. You can cook bacon in the oven if you want to cut down on the grease and calories!

Place a sheet of parchment paper on a large rimmed flat baking sheet(in master) and lay your bacon strips out side by side.Remember, you want to cook your bacon until done but not crispy. Here&rsquos a quick and handy bacon cooking guide that you can use.

2. Use this chicken spinach wrap recipe for left-over white meat from rotisserie chicken or any grilled chicken recipes.

Left-over white meat from rotisserie or grilled chicken is super tasty and will lend another dimension of flavor to your wrap.

Baked Chicken With Spinach

Easy chicken dinners are everyone's dream. There's nothing like putting everything in a pan, placing it in the oven, and coming back to a wonderful and juicy piece of chicken. This recipe requires just 20 minutes of preparation, but the ingredients are easy to find and perhaps you already have them in your fridge. Suitable for low-carb diets, this tasty dish is naturally gluten-free and can be dairy-free if you skip the optional Parmesan cheese. Easy to make, the boneless chicken breasts are baked in a bed of spinach and are generously seasoned with Creole seasoning to add some powerful flavor and spice. Serve with roasted vegetables and potatoes for a complete and wholesome meal, or slice and use the chicken and spinach as the filling of a sandwich or wrap.

These breasts will keep well for three days in the fridge and can be repurposed in salads, or served on top of pasta or rice. As a simple recipe, it can be adapted to your needs and likes. Bake the chicken with other seasonings or vegetables if you'd prefer. Thawed corn, peas, carrots, green beans, and cubed zucchinis are a great additions to the dish.


Step 1

Place a rack in lower third of oven preheat to 325°. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.

Step 2

Add butter and onions to drippings in pot season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.

Step 3

Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork-tender, 45-55 minutes. DO AHEAD: Chicken can be made 3 days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing.

Step 4

Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes.

Step 5

Stir yogurt into cooking liquid. Season with salt. Return chicken to pot. Warm over low heat (do not boil or yogurt may curdle).

Step 6

Transfer chicken to a large deep platter. Pour spinach and chickpea sauce over. Sprinkle with cilantro.

Related Articles & Videos

When summer hits its stride, there are few occasions a cream pie can’t improve: it’s really hot, the mosquitos found you, the teenagers.

Perfectly seasoned meals are all about striking a balance between your different flavors. And while we love the simplicity of an.

Each Mother's Day I try to look for a dish that will make Mom feel special. I've made more egg dishes than I can count, along with coffee.

Basil Cream-Spinach and Chicken Skillet

Here, saucy creamed spinach is served topped with chicken, promoting it from the occasional steakhouse side dish to the star of the plate for a healthful, quick, one-pan meal. The spinach is made luscious with flour-thickened low-fat milk — no cream needed — along with savory Parmesan cheese and fragrant, floral basil to infuse the leafy vegetable with sumptuous flavor.

Storage Notes: Leftover spinach and chicken can be refrigerated, in separate containers, for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings each serving is 1 piece of chicken and about 3/4 cup creamed spinach


Season the chicken with 1/4 teaspoon each of the salt and pepper. In a large, deep skillet over medium heat, heat 2 tablespoons of the oil until shimmering. Add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. Transfer the cooked chicken to a plate and cover to keep warm. (If you need to work in batches, cook 2 pieces of chicken in 1 tablespoon of oil each time.)

While the chicken cooks, in a medium bowl or pitcher, whisk the flour into the milk until completely dissolved.

In the same skillet over medium heat, heat the remaining oil until shimmering. Add the onion and cook, stirring, until tender, about 3 minutes. Add the garlic and cook for 30 seconds more. Add the spinach and basil and cook, stirring, until warmed through and combined, 2 to 3 minutes. Re-whisk the flour-milk mixture and add it to the pan. Increase the heat to medium-high and cook, stirring constantly, until the mixture begins to simmer. Decrease the heat to medium-low and cook, stirring occasionally, until the mixture is thick and saucy, 4 to 5 minutes. Stir in the cheese, nutmeg and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and add any accumulated juices from the plate of cooked chicken to the pan.

To serve, spoon about 3/4 cup of the creamed spinach onto each serving plate, top each with a piece of chicken and garnish with basil leaves.

Creamy Spinach and Red Pepper Chicken

Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly.

With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper.

Preheat the oven to 400 degrees.

Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot.

Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

I had the darnedest time figuring out what to call this recipe. I thought of &ldquoCreamed Spinach-Stuffed Chicken&rdquo but didn&rsquot really like that I had to have a hyphen in the title. I thought of &ldquoCreamed Spinach Chicken&rdquo but that only told part of the story since there are also roasted red peppers and tomatoes in the sauce. I thought of &ldquoRed Pepper and Spinach Stuffed Chicken&rdquo but that totally denies the beautiful creaminess of this delightful dish. I thought of switching around the structure and doing &ldquoChicken Breasts Stuffed with Creamed Spinach and Red Peppers&rdquo but that was way too literal. I do so much better when I can just keep a recipe title simple&mdashlike &ldquoCauliflower Pizza&rdquo (not &ldquoRoasted Cauliflower Crust Pizza with Manchego, Fried Oregano and a Balsamic Rosemary Reduction. Though dang, that sounds good.)

Anyway, I did my best with the title. But just know that it bugs me!

And anyway&hellipthe title doesn&rsquot matter one bit. This is a lovely creamy chicken recipe that may be a tad indulgent on the creamy side of things&hellipbut that&rsquos also pretty low on carbs (relatively speaking.)

Dive in! The water&rsquos just fine.

Start with some butter and olive oil in an iron skillet (or heck, any skillet) over medium-high heat.

Add diced onion and sliced garlic. Or, if you prefer, sliced onion and diced garlic. Or, if you are feeling rebellious, chopped onion and minced garlic.

Just some combination of onions and garlic would be peachy.

Stir them around and get them started cooking&hellip

Then add about a cup of sliced roasted red peppers. Now, I usually have jars of roasted red peppers in my pantry that are not sliced. In that case, I do something that may surprise you.

Always innovating here, always innovating!

Stir and cook everything together for 2 to 3 minutes.

Then throw in more spinach than you think makes sense, because it will shrink and wilt like there&rsquos no tomorrow. (I actually added more than this before it was all said and done!)

Stir the spinach a bit, then add a bunch of diced fresh tomatoes (reserving a little of the tomatoes for garnish at the end.) Lower the heat to medium at this point.

(By the way, you could also add artichokes, mushrooms, lots of other yummy things to this sauce!)

Season this delightful mixture with plenty of salt and pepper&hellip

Then, when the spinach has wilted, add some heavy cream&hellip

And grated Parmesan. Tasty vittles!

Stir and let the cream thicken a bit&hellip

Then grab a little softened cream cheese&hellip

And add it in in chunks. Stir until it&rsquos all melted&hellip

Then remove about a cup of the mixture to a separate bowl and let it cool. Turn off the heat under the creamed spinach and set it aside.

Time to cut pouches in chicken breasts if you haven&rsquot already! These are boneless, skinless breasts and I used a little paring knife to cut the pouch. If possible, you want the opening to be a little smaller than the area you cut inside. So once the knife is in there, just carefully move it from one side to the next&hellip

Until you have a little pocket!

Lightly sprinkle the inside of the pouch with salt and pepper, then fill the pouch with the slightly cooled creamed spinach mixture.

Use toothpicks to securely close the pouch (if it&rsquos too full to close, you&rsquoll need to remove a little bit of filling. Don&rsquot ask me how I know this.)

Keep going until you have all the chicken breasts stuffed and secured! Preheat the oven to 400 degrees.

In another skillet over medium-high heat, melt some butter with olive oil. Add the chicken breasts top/smooth side down (because I just think they look prettier when you cook the top side first)&hellip

Brown them on the first side for 4 minutes, moving them around to ensure even browning. Turn them over&hellip

Then place the skillet in the oven for 8 to 10 minutes, or until the chicken is fully cooked through and the filling is hot.

Warm up the creamed spinach mixture (and this would be a great time to check the seasonings you want it to be adequately seasoned!) and place a generous amount on a plate.

Add one of the pieces of chicken&hellip

Then use a spoon to retrieve some of the juices/drippings from the chicken pan and drizzle those over the chicken. The combination of the drippings and the creamed spinach is just splendid!

Sprinkle on those reserved diced tomatoes&hellip

Then chiffonade some basil&hellip

End with some Parmesan shavings. Divine!

Mmmmm. Super good. Look at that filling.

Oh, and here&rsquos a little tip: You can pack up individual portions for a make-ahead dinner!


  1. Gut

    Yes, really. I agree with told all above. We can communicate on this theme. Here or in PM.

  2. Barnett

    What words ... Great, remarkable thought

  3. Chapin

    It is known to a god!

Write a message