Print Options

Back to Spinach-Stuffed Chicken Pockets for Two >

Include these items:

Select reviews >

Taste of Home Logo

Spinach-Stuffed Chicken Pockets for Two

Spinach-Stuffed Chicken Pockets for Two
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
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups fresh baby spinach
  • 1 small garlic clove, minced
  • 1 teaspoon plus 2 tablespoons olive oil, divided
  • 1/4 cup garlic-herb spreadable cheese
  • 1/3 cup plus 2 tablespoons seasoned bread crumbs, divided
  • 1/4 teaspoon salt, divided
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons beaten egg
  • 1/8 teaspoon pepper

Directions

  • In a small skillet, saute spinach and garlic in 1 teaspoon oil until
  • spinach is wilted. Remove from the heat. Stir in the spreadable
  • cheese, 1/3 cup bread crumbs and 1/8 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 meat thermometer reads
  • 170°. Discard toothpicks before serving. Yield: 2 servings.
© Taste of Home 2013

2 of 2

Spinach-Stuffed Chicken Pockets for Two (continued)

Nutrition Facts: 1 serving equals 514 calories, 35 g fat (13 g saturated fat), 178 mg cholesterol, 809 mg sodium, 16 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013