I love trying new recipes, finding new combinations of flavors. What tastes great on its own, can taste even better in combination with another flavor. When looking through my copy of the Betty Crocker Cookbook I had multiple recipes tagged to try one being the Smoked Gouda and Spinach Stuffed Chicken. I love smoked Gouda on its own but the addition of the spinach and the chicken made it a DISH and not just dinner!
Ingredients:
~ 4 chicken breasts (2-1/2 to 3 pounds) *the original recipe called for bone-in chicken but I don’t eat meat on the bone so I used boneless skinless.
~ 2 TSP butter or margarine, melted
~ 1/2 tsp salt
~ 1/4 tsp pepper
Optional: Garlic Salt , Chili powder, Bacon Bits
Stuffing:
~ 5 oz frozen chopped spinach thawed
~ 3 oz cream cheese, softened
~ 1/2 cup shredded smoked Gouda (2 oz)
~ 1/4 tsp ground nutmeg
Directions:
1. Heat oven to 350 degrees. Grease square pan.
2. Squeeze spinach to drain; spread on paper towel and pat dry. Mix the cream cheese, gouda and nutmeg; then stir in spinach.
3. Place chicken breasts in a ziploc bag or between Saran Wrap and pound chicken breasts with a mallet until flat. (If you don’t have a mallet use a rolling pin or a soup can)
4. Spread the Smoked Gouda and Spinach stuffing onto the chicken breast, roll and pin in place with toothpicks
5. Place chicken in pan. Brush with melted butter. Sprinkle with Salt and Pepper (I added garlic salt and chili powder for added flavor)
6. Bake in oven for 45-55 minutes or until juice of chicken is no longer pink when centers are cut.
SIDE NOTE: I will absolutely make this again, I may add a little bit of chicken gravy on top or maybe a chipotle dressing to add a chicken to the chicken and rice. Who knows what else I may add! Served with Brown Rice with Garlic Salt and Chives
What do you think, will you make this for dinner?
Adapted by Betty Crocker’s Cookbook
Linking up with Jessica and Ashley.
Jessica says
I am loving this recipe (along with all of your others!)!!! I need to make this asap.. we love Gouda and chicken and spinach – haha.
Have you tried Gouda with grapefruit?? It’s pretty amazing and is my go-to snack!
Thanks for linking up! 🙂
Kerry says
Thank you! I love Gouda, and Chicken, and spinach too!! 🙂 When I saw the combo I was hooked. Wait?! Gouda and grapefruit?! How do you eat it? Separately or together? Do you melt the Gouda? Do tell!!
Kerry
Ashley says
So first off, I can’t get past how perfect the rice looks in that picture! How do you make it look so perfect?! This reminds me that I need to make stuffed chicken more often! This sounds like the perfect “stuffing”. Will be making really soon! Thanks for linking up with us!
Kerry says
Thanks, Ashley! For the rice all I did was pack it down into a round measuring cup, I used a 1/2 cup I think, and then set it down on the plate and gently lift. Viola, the shape of the measuring cup! I eat so much chicken that making a stuffed version “spices” it up a bit! I have made one with stove top stuffing and chicken gravy that is equally yummy!
Tori G @ Styled Like A Rockstar says
ok can we please have dinner together one day… You cook and I’ll provide abundant amounts of wine? = )
Kerry says
You’ve got yourself a deal, girly!!
Maddie says
Tony would Tony love this! I am allergic to spinach. It is annoying. haha Your plate presentation is awesome!
Maddie says
tony would tony love this? Nice. Sometimes smart phones are not that smart;)
Kerry says
That is a bummer on being allergic! The good thing about stuffed chicken is you can add anything you want. You can sub spinach for shredded zucchini, artichoke hearts, mushrooms, or tomato. I once did just pre-cooked stovetop stuffing served with chicken gravy over it. Just swap out what you don’t like or make two versions.
Mary says
Kerry, I need to make this for a dinner party for 36. Do you think that I could assemble stuffed chicken breasts a couple of weeks in advance and then freeze them until ready to cook?
Kerry says
Absolutely! I think you can either pound the chicken and freeze flat or freeze the prepared version as well.