Spinach-Stuffed Chicken Pockets Recipe
Spinach-Stuffed Chicken Pockets Recipe photo by Taste of Home

Spinach-Stuffed Chicken Pockets Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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 (6 ounces each)
  • 1 egg, lightly beaten
  • 1/4 teaspoon pepper

Nutritional Facts

1 chicken breast half equals 539 calories, 35 g fat (13 g saturated fat), 182 mg cholesterol, 819 mg sodium, 16 g carbohydrate, 1 g fiber, 41 g protein.

Directions

  1. 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.
  2. 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.
  3. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.
Originally published as Spinach-Stuffed Chicken Pockets in Simple & Delicious August/September 2010, p15

Nutritional Facts

1 chicken breast half equals 539 calories, 35 g fat (13 g saturated fat), 182 mg cholesterol, 819 mg sodium, 16 g carbohydrate, 1 g fiber, 41 g protein.

Medium-Bodied Red Wine

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

Reviews for Spinach-Stuffed Chicken Pockets

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 27, 2014

How could you lighten up this recipe? I'm a weight watcher

Could this recipe be made in a lighter version? Any ideas for a weight watcher?

MY REVIEW
Reviewed Jun. 3, 2014

Either grandpadale did not bother to read the recipe, which said clearly, in the last sentence of step one, that one must make a slit in the chicken to form the pocket, or he thought he was being funny (not!). For what ever reason recipe did not deserve two stars, Please Taste of Home come up with a some system where the recipe can have its rating adjusted to take out weird comments.GREAT RECIPE!, and good hint MurphyNJ.

MY REVIEW
Reviewed Jun. 1, 2014

I checked my chickens, none of them have pockets.

MY REVIEW
Reviewed Feb. 14, 2014

I also tried this at a Taste of Home Cooking School with Cheryl Cohn. As I prepared this for the second time on my own, I used a chicken breast that I pounded thin and rolled around the stuffing. It seemed nice and easy to me, although slitting the breast and inserting the stuffing in the middle was no problem either. My dish is in the refrigerator waiting to be popped into the oven for dinner tonight.

MY REVIEW
Reviewed Nov. 15, 2013

I sampled this last night at the Taste of Home Cooking School and it was amazing! I can't wait to make it at home. The prep work is a little messy but worth it. The chicken was moist with a nice coating on the outside. The spinach was flavorful but not overpowering.

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