Cajun Chicken Alfredo Stuffed Pasta Shells | How To Make Spinach Stuffed Shells Alfredo
Cajun Chicken Alfredo Stuffed Shells | How To Make Cajun Chicken Stuffed Shells
Ingredients
1/2 box jumbo shells
2 chicken breast
2 cups fresh spinach
8 oz. mozzarella cheese
4 oz. cream cheese
freshly grated parmesan cheese
1 tsp sazon
1 tsp Cajun seasoning
4 oz. fire roasted tomatoes
1 tsp garlic powder
salt and pepper to taste
16 oz. heavy cream
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Victoria's Family Kitchen: Cooking w/Love: Episode 2! -- Mexican Stuffed Chicken Breasts!
Join in and Cook w/Victoria and the Family as they show you how to make one of their Favorite Family Meals: Mexican Stuffed Chicken Breast w/Homemade Garlic Refried Beans!
Refried Beans:
- 2 Cans Drained & Rinsed Pinto Beans
- 1 Tablespoon Canola Oil
- 1/2 White or Yellow Onion, diced
- 1/4 Teaspoon Kosher Salt, or a little more to taste
- 2 Minced Garlic Cloves
- 1/2 Teaspoon Chili Powder
- 1/4 teaspoon Ground Cumin
- 1/2 Cup Water or Veggie Broth
- Few Springs Chopped Fresh Cilantro
- 1/2 Lime Juice, to taste
Jalapeno Poppers Stuffed Chicken Breast
I love a stuffed chicken - and this is my (current) favourite. Think - Jalapeño popper, stuffed inside chicken. Warm, cheesy, spicy. Fabulous, easy way to make chicken breast a whole lot more exciting!
PRINT RECIPE:
THE BEST STUFFED CHICKEN BREAST RECIPE | QUICK & EASY WEEKNIGHT DINNER
Stuffed Chicken breast with broccoli and cheese is one of the best and easiest weeknight meals that you could make! This recipe is delicious and perfect for a family of two or a special night! Check it out and let me know what you guys think! I appreciate you guys for watching and don't forget to subscribe to my channel!
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***FULL LIST OF INGREDIENTS***
- 2 to 4 Boneless Skinless Chicken Breast
- 8 oz Cream Cheese, Softened or Room Temperature
- 1/2 Cup Shredded Sharp Cheddar
- 1 Cup Broccoli Florets
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 2 to 4 Tbsp of Chicken Broth or Water
Cheese Filling:
- 8oz Cream Cheese
- 1/2 Cup Sharp Cheddar Cheese
- 1 Cup Broccoli
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/4 Tsp Black Pepper
Chicken Seasoning (All seasonings for this recipe are to taste):
- Garlic Powder
- Onion Powder
- Paprika
- Seasoned Salt
- Coarse Black Pepper
BACON WRAPPED JALAPEÑO POPPER STUFFED CHICKEN | Air Fryer Super Easy & Delicious Recipe
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The easiest and most delicious bacon wrapped jalapeño popper stuffed chicken in the air fryer now let me tell you I’m not a big fan of the air fryer tbh my kids are the ones that use it for quick frozen after school snack such as pizza rolls ???? and me I use it to cook my bacon and tater tots, but this chicken is really really delicious my favorite part is quick and does t dry out the chicken ????
???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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pots & pans using atm Ourplace Website -
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blender- Vitamix A3500
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Green spaghetti ????????
Típ: Make sure bacon is at room temperature and depending on your air fryer it will take between 10-15 minutes for your bacon to get nice and crispy.
I M P O R T A N T ⚠️
Let chicken sit for 5 minutes before serving ????
You can tell your jalapeños are going to be spicy if they are marked as if they had stretch marks ☺️
Ingredients:
6 thin sliced chicken breast
3 large jalapeños
12 Bacon strips
7.5 oz garlic and herb whipped cream cheese
Mexican style blend cheese
Bacon bites
Black pepper
All purpose seasoning
Paprika
1 serving of love ????
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Stuffed Chicken With Spinach and Cheese
If your chicken breasts are in need of a serious dinnertime upgrade, look no further than this Stuffed Chicken! It's stuffed with full-flavored ingredients like spinach, cheese, sun-dried tomatoes, shallots, and garlic and seasoned with the perfect spice blend!
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the recipe here:
But, the best part? It's is SO MUCH EASIER than you think it is! There's no need to round up the toothpicks. You don't need them! This chicken looks absolutely irresistible with a colorful interior of cheesy goodness spilling out.
Cutting a pocket in the chicken breast might seem intimidating for some of you out there, but all you need is a good sharp knife and to pay attention to where the blade is going. You'll want to avoid cutting all way to the other side of the chicken breast, so slow, careful knife movement is key!
After that, it's just a matter of whipping up the stuffing (no pre-cooking required), seasoning, and baking! I'll include the written recipe below. If you have any questions about this recipe, be sure to ask me in the comments. If you make this dish, tell me about it. Can't wait to hear about your dinnertime triumph!
INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
1 cup freshly grated Fontina or Mozzarella cheese
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
1 3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 tablespoons avocado, canola, or olive oil
INSTRUCTIONS:
Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.
Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2 from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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