Spinach-Stuffed Chicken Pockets Recipe
- 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 Eggland's Best Egg, lightly beaten
- 1/4 teaspoon pepper
- 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 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Spinach-Stuffed Chicken Pockets(12)
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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.
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.
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!
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.
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