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Spinach-Stuffed Chicken Pockets Recipe

Spinach-Stuffed Chicken Pockets Recipe photo by Taste of Home

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With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. —Taste of Home Test Kitchen

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Spinach-Stuffed Chicken Pockets Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (5 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Directions

In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.

Cooking for 2: Spinach-Stuffed Chicken Pockets for Two

Nutritional Facts 1 serving equals 509 calories, 34 g fat (13 g saturated fat), 166 mg cholesterol, 805 mg sodium, 16 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Spinach-Stuffed Chicken Pockets in Simple & Delicious August/September 2010, p15

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Spinach-Stuffed Chicken Pockets

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Reviewed on Aug. 16, 2011 by maupinsgirl

Soooooo good!

Reviewed on Aug. 04, 2011 by LegalSec

Answer to "apiebug's" question about the potatoes in the picture. To me they look like just plain old oven roasted potatoes. Take about 4 red potatoes, leave skins on, wash and cut each into quarters. Place in a ziploc bag and toss with some olive oil, salt, pepper and whatever other seasonings you might like. Place on a baking sheet coated with cooking spray. Bake at 350 degrees for about 45 minutes or until tender.

Reviewed on Oct. 26, 2010 by A Coppola

I made this for the first time last week- My husband and I have been married since June of 2008 and since then I can count the amount of times I have made chicken on the stove on one hand. We almost always grill everything (with variations, of course). I decided to give it a try because it simply looked delicious. My hubby loved it and is already "reminding" me how good it was. Thanks so much for the fantastic recipe.

Reviewed on Sep. 30, 2010 by CWOCN

I used on-hand items - boxed stuffing mix for bread crumbs and onion-chive cheese spread. I will definitely make this dish again.

Reviewed on Sep. 21, 2010 by apiebug

loved it but really want to know where I can find out what is on the potatoes in the picture.... they look really good

Reviewed on Sep. 12, 2010 by smichelich

Very quick and easy to make. I used mozzarella garlic cheese spread and put a little herb and garlic seasoning into the mix.

Reviewed on Sep. 04, 2010 by Melscoles

So good and fun to make! My husband loved it!

Reviewed on Aug. 24, 2010 by lauramarielawson

Also used plain cream cheese with some Italian herbs and mozarella cheese added. Would add more spice next time, but it was good and surprisingly easy.

Reviewed on Aug. 17, 2010 by jjfiscalini

Very easy to make. I didn't have garlic herb cheese spread so I used cream cheese with Italian Seasonings. Next time I will leave the bread crumbs out of the cheese mix... Makes it a little bit gritty.