Print Options

 
 
 
 Print
Spinach-Stuffed Chicken Pockets Recipe

Spinach-Stuffed Chicken Pockets Recipe

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. YIELD: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

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.

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.

Wine Pairings

Medium-Bodied Red Wine

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