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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.


  • 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


  • 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 8-10 minutes on each side or until a meat thermometer reads
  • 170°. Discard toothpicks before serving. Yield: 2 servings.

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Spinach-Stuffed Chicken Pockets for Two (continued)

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.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now