Popeyes Favorite Muscle Booster Sandwich Spinach Chicken Recipes

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POPEYE'S FAVORITE MUSCLE BOOSTER SANDWICH-SPINACH, CHICKEN



Popeye's Favorite Muscle Booster Sandwich-Spinach, Chicken image

To say this is an Italian fusion sandwich would be stretching it but to say that it is full of flavor and healthy is true.. Makes a great lunch sandwich with a bowl of soup on the side.for 4 or as a dinner main dish for two perhaps served with onion rings and oven fries. I like to use Herb Focaccia (home made or bought) but in a pinch regular sandwich buns will do. Add whatever condiments you like I have suggested sliced sweet onion, tomato and cheese. If you are just trying to get your family to eat spinach cut it back to 5 oz.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness (separated into four 4 oz portions)
1 egg, beaten
2 tablespoons water
3/4 cup breadcrumbs (Panko are best)
salt and pepper, for seasoning breadcrumbs
2 tablespoons vegetable oil
2 garlic cloves, smashed
10 ounces fresh spinach, washed, spin dried, stems removed and chopped or 1 (300 g) box frozen spinach, defrosted and squeezed as dry as you can
2 tablespoons lemon juice
1/4 teaspoon nutmeg
2 -4 large portabella mushrooms, cleaned and sliced
4 slices sweet onions (optional)
4 slices tomatoes (optional)
4 slices cheese (optional)
1 focaccia bread (approx 12 inches) or 2 small focaccia bread

Steps:

  • Beat the egg with the water.
  • Dip prepared chicken breast in the egg then in the seasoned bread crumbs.
  • Add 1 tbsp of oil to a large skillet, medium heat, pan fry the chicken for apprx 5 minutes each side or until golden.
  • Add mushrooms for the last 5 minutes.
  • Stir fry them so they get well browned on both sides.
  • Meanwhile put 1 tbsp oil in another skillet over medium heat add garlic, saute 1 minute, add fresh spinach for 1-2 minutes or until it wilts or if using frozen heat it through.
  • Add lemon and nutmeg.
  • Keep spinach warm.
  • Cut the Focaccia bread through the middle and toast the inside - Butter it if you wish.
  • Place chicken on the bottom half, top with spinach and mushrooms - add any other condiments like sweet onion, tomato and cheese.
  • If you are using cheese melt it a bit on the chicken before removing it from the pan.
  • Put on the top half of the bread.
  • Cut into 2 or 4 pieces.

POPEYE'S FRIED CHICKEN



Popeye's Fried Chicken image

This is a crispy fried chicken recipe in the style of Popeyes. The main goal of this recipe is to emulate their crispy crust. I spent a lot of time researching the cooking methods of Popeyes. I have no knowledge of their seasonings, that is left up to the end user of this recipe to perfect. Have fun!

Provided by Jcarter

Categories     < 4 Hours

Time 1h12m

Yield 8 Pieces Fried Chicken, 4 serving(s)

Number Of Ingredients 11

6 cups all-purpose flour
1 cup cornstarch
1/2 cup mustard powder
2 tablespoons baking powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon salt
4 cups chicken stock
1 whole chicken
4 cups balsamic vinaigrette marinade

Steps:

  • cut chicken into breast, thighs, legs and wings.
  • place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
  • Let chicken marinade 12 hours in refridgerator.
  • WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
  • Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
  • Place 4 cups of all purpose flower in a seperate bowl for dredging.
  • remove chicken from marinade right out of the refrigerator and place on a drying rack.
  • once drained place chicken pieces in wet batter for a good coating.
  • remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
  • Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
  • Chicken and batter need to be cold to the touch before frying.
  • You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
  • Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.

Nutrition Facts : Calories 1694.7, Fat 62.7, SaturatedFat 16.5, Cholesterol 251, Sodium 2870.1, Carbohydrate 189, Fiber 8.1, Sugar 5.6, Protein 86.6

APPLE SPINACH CHICKEN



Apple Spinach Chicken image

Make and share this Apple Spinach Chicken recipe from Food.com.

Provided by Pomtini

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced (about 1/2 teaspoon)
1 tablespoon spicy brown mustard
1/2 cup apple cider
1 medium granny smith apple, cored and sliced
6 cups fresh Baby Spinach

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Cook 5-6 minutes on each side or until well browned. Remove to plate, and keep warm.
  • Add next 4 ingredients, through apple slices, to pan; bring to a boil. Reduce heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes.
  • Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.

Nutrition Facts : Calories 315, Fat 13.1, SaturatedFat 1.5, Cholesterol 75.5, Sodium 2438, Carbohydrate 18.2, Fiber 8.3, Sugar 6.5, Protein 34.7

STUFFED SPINACH CHICKEN



Stuffed Spinach Chicken image

Make and share this Stuffed Spinach Chicken recipe from Food.com.

Provided by April N.

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 (12 ounce) can of fiesta cheddar cheese soup
4 cups of fresh Baby Spinach
4 cups of shredded mozzarella cheese
2 cups of shredded parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup heavy whipping cream
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
  • Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
  • Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize.
  • Lightly season with salt, pepper, garlic powder, and onion powder.
  • Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
  • Repeat chicken rolling process until all done, and casserole dish is filled.
  • sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
  • Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.).
  • Serve with side of steamed veggies or salad.

Nutrition Facts : Calories 729.3, Fat 49.4, SaturatedFat 28.8, Cholesterol 234.1, Sodium 1936.9, Carbohydrate 11.3, Fiber 1.1, Sugar 1.6, Protein 59

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