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

Spinach-Stuffed Chicken Pockets for Two 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:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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 (6 ounces each)
  • 2 tablespoons beaten egg
  • 1/8 teaspoon pepper

Nutritional Facts

1 chicken breast half equals 544 calories, 35 g fat (13 g saturated fat), 193 mg cholesterol, 823 mg sodium, 16 g carbohydrate, 1 g fiber, 42 g protein.

Directions

  1. 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.
  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 meat thermometer reads 170°. Discard toothpicks before serving. Yield: 2 servings.
Originally published as Spinach-Stuffed Chicken Pockets for Two in Simple & Delicious

Nutritional Facts

1 chicken breast half equals 544 calories, 35 g fat (13 g saturated fat), 193 mg cholesterol, 823 mg sodium, 16 g carbohydrate, 1 g fiber, 42 g protein.

This recipe pairs well with a medium red wine.

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MY REVIEW
Reviewed Oct. 31, 2011

This was very good and everyone really enjoyed it. I doubled the recipe,my chicken breasts were split on top lnstead of a pocket,so I browned the bottom and browned off in the oven 350 degrees for about 10 minutes after drizzling melted butter over crumbs.

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