Recipe: Perfect Chicken folds with cheesy spinach

Recipe: Perfect Chicken folds with cheesy spinach Delicious, fresh and tasty.

Chicken folds with cheesy spinach. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Spray the skillet you used for the spinach with cooking spray and transfer the chicken to the skillet.

Cook until the spinach has wilted.

Cheesy Spinach Stuffed Chicken has melted white cheddar cheese, spinach, and garlic stuffed inside tender, juicy chicken and is Low-Carb and Gluten Free..

Top each with the reserved spinach leaves, divided evenly.

You can cook Chicken folds with cheesy spinach using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken folds with cheesy spinach

1. You need of boneless skinless chicken breast, thin cut or pounded thin.

2. Prepare of garlic, chopped.

3. You need of bell peppers, chopped.

4. It’s of onion, chopped.

5. It’s of extra virgin olive oil.

6. You need of fresh spinach.

7. You need of chicken broth, low sodium.

8. Prepare of shredded part-skim mozarella cheese.

9. It’s of salt.

10. Prepare of black pepper.

11. Prepare of garlic powder.

12. It’s of onion powder.

13. You need of tumeric.

14. Prepare of Cream cheese, 1/3 less fat.

15. You need of grated parmesan cheese.

Fold the chicken in half keeping the stuffing inside.

Place one stuffed chicken into each baking dish.

Fold untopped half of dough over filling; press edges together with fork to seal.

Place calzones on cookie sheet; reshape into semicircles, if necessary.

Chicken folds with cheesy spinach instructions

1. Heat a frying pan with olive oil. Saute the garlic, chopped onion and chopped bell peppers. Set aside..

2. Preheat oven to 350..

3. Lightly saute the fresh spinach in chicken broth until it just starts to wilt. Add in a little salt. Remove from broth, and drain..

4. Move drained spinach to a bowl. Add in onion, garlic and pepper mixture; mozzarella cheese, garlic powder, onion powder, tumeric, pepper and salt. Mix well. Add in and Parmesan cheese and cream cheese. Mix well..

5. Lightly season the chicken breasts with kosher salt and black pepper. Put the spinach mixture onto the left side of the chicken, then fold over the chicken to make a pocket. Stick in toothpick to hold. Do this for each breast..

6. Spray a cookie sheet with cooking spray or lightly coat with a little butter. Put the chicken pockets on the cookie sheet. If youre an amateur like me, your pockets will probably look like below but ideally they would be more "sealed." Bake for 30 minutes. Let rest 5 minutes before serving. Remove toothpicks..

If desired, spray tops lightly with cooking spray.

Drizzle the tops of each chicken breast with remaining teaspoon of olive oil.

Place the stuffed chicken breasts on a foil-lined baking sheet (for easy clean-up).

Cut a pocket in the thickest part of each chicken breast; fill with cheese mixture.

Place remaining dressing and crushed croutons in separate shallow bowls.