Spinach Cheese Chicken Galette Recipes

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
• Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
• Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
• Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

SPINACH CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
• In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

BAKED SPINACH & CHEESE

Steps:

• Coarsely chop the spinach.
• Melt the butter over medium heat & when bubbly add onion& garlic.
• Saute for 2 minutes.
• Add spinach, salt & pepper.
• Cover & reduce heat to low steam for 3-4 minutes.
• Put half of the cheese into an 8" greased casserole dish.
• Add spinach, & nutmeg.
• Cover with remaining cheese.
• Bake in 350F for apprx 20 minutes or until cheese is browned.

VEGETARIANS WILL LOVE PARADE CHEF JON ASHTON'S SPINACH AND MUSHROOM GALETTE WITH EVERYTHING CRUST

Steps:

• Adjust oven rack to lower-middle position. Preheat oven to 375°F. In a large skillet over medium, melt 1 Tbsp butter. Add leek, thyme and a pinch of salt. Cover and cook, stirring occasionally, 3-5 minutes or until leek is tender and just beginning to brown. Scrape into a large bowl. Return pan to medium-high heat; melt remaining 1 Tbsp butter. Add mushrooms and a pinch of salt. Saute 5-7 minutes or until mushrooms have released their liquid and are golden brown. Add to bowl with leeks. Stir in Boursin until melted. Stir in spinach and mustard. Season with salt and pepper to taste. Unroll pie crust on a baking sheet lined with parchment paper. Sprinkle Gruyere over crust, leaving a 1¼-inch border. Top cheese with spinach mixture. Fold edge of crust over sides of filling (it won't cover it completely), pleating edges as you go. Brush crust with egg. Sprinkle crust with everything seasoning. Bake 30-35 minutes or until crust is golden brown. If desired, sprinkle with chives and/or Parmesan. Let stand 5 minutes before slicing. Serve warm or at room temperature.

SPINACH, CHEESE & CHICKEN GALETTE

Steps:

• 1. Preheat oven to 400 degrees 2. Let pie crust come to room temperature, so it does not tear. While you wait, mince two cloves of garlic and mix with canned spinach (drained and squeeze of water) creme fraiche, cream cheese, manchego cheese, half of the goat cheese, and a pinch of salt. Set aside. 3. Season your chicken thighs with salt and pepper, sear then cook for about 10-15 minutes or until done. Let sit for 5 minutes. 4. Dice chicken into small cubes, and mix with your cheese. 5. Unroll your store bought crust, and in the center place your filling in the center. I put a little olive oil on the inside (I find store bought crusts aren't as dynamic or flakey - this will spruce it up a bit). Gently fold the edges in so you don't tear them. 6. Brush the outside of the dough with a an egg wash so it browns nicely. 7. Bake at 400 for 12-15 minutes or until golden brown. Remove and serve with spinach tossed lightly in olive oil. Top with chopped scallion and the remained of your goat cheese as garnish.