Spinach Lemon Basil Stuffed Chicken Mutsiyas Boneless Recipes

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Steps:

• Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 degrees F (190 degrees C).
• Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
• Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

SPINACH & LEMON BASIL STUFFED CHICKEN "MUTSIYAS" (BONELESS)

Steps:

• The first step before stuffing the chicken is to remove the bones. The bones are removed from the opening in the bottom of the chicken, without cutting or breaking the outer enclosure. The stuffed chicken keeps its shape!
• Cut chicken breast to small pieces process little amount repeatedly through a food processor fitted with metal blades until they are reduced to a fine chopped pieces. Place into a large mixing bowl.
• Repeatedly through a food processor, add the spinach, lemon basil, green onions, red bell pepper, string beans, and the garlic and onions. Add them into the mixture together with the chopped breast.
• Add the salt and pepper and fresh lemon juice,lemon zest and (1/2)chicken broth (optional: add your other favorite spices) - Finally, add the 2 fresh eggs into the bowl. Mix them all together until all ingredients are well mixed and blended.
• Season the chicken with salt and pepper.
• Stuff the wing cavities first, then the legs and thighs,. . and finally the body, until all the stuffing is used.
• Place the boiled eggs in the center of the stuffed chicken.
• Close the openings with metal pins and kitchen string.
• Preheat oven 360 F. Place the chicken in a oiled oven pan. Add herbs on top of the chicken.
• Drizzle the extra-virgin olive oil. Cover with aluminum foil and place in the oven.
• Remove aluminum foil after about 1 hour.
• When the chicken is browned, add wine. After the wine is evaporated add (1/2)broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). The chicken will cook for a total of about 2.5 to 3 hours.
• Decorate with salad leaves, herbs, and orange slices.