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

Spinach-Stuffed Chicken Pockets Recipe

Read Reviews (13)
4.71 13
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.

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

Reviews for Spinach-Stuffed Chicken Pockets(13)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Nov. 5, 2013

Got this recipe from the TOH cooking school in NC and decided to try it! I am so glad I did!!! I LOVED it!!! And what makes it even better is it's super easy! The only change I made was baking the breasts for 20 minutes after browning them.

MY REVIEW
Reviewed Oct. 15, 2013

Fabulous! My husband and I loved them. They were so moist ! Best recipe I have made lately! Got it from the cooking school in NH! Had a great time! I did change recipe by baking them for about 20 min. At 400 degrees, after browning them real well in my cast iron pan. Put the whole pan in oven and finished the cooking. Wonderful!

MY REVIEW
Reviewed Aug. 16, 2011

Soooooo good!

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