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 egg, lightly beaten
- 1/4 teaspoon pepper
- 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.
1 chicken breast half : 539 calories, 35g fat (13g saturated fat), 182mg cholesterol, 819mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 41g protein.
Reviews for Spinach-Stuffed Chicken Pockets
"The flavor of the chicken was DELICIOUS! I used panko crumbs for my outer coating, which made it nice and crispy. The problem I had was because of the thickness of the chicken breasts, my chicken was not cooked all the way even though both sides were browned. Any longer and the outside would have burnt while part of the chicken would have still been raw. I had to eventually take them out and put them in the oven to cook all the way through. Next time I think I would use thinner portions. The filling is awesome!"
"SO DELICIOUS! Out of this world. The spinach stuffing mixture makes more than is necessary though, if you are using the free-range, hormone/anti-biotic free chicken though, because those chicken breasts tend to be MUCH smaller than the el-cheapo, Perdue brand Walmart special chicken breast. If you are using a higher priced chicken breast, I recommend cutting the spinach stuffing ingredients to 1/2 of what it calls for, or just use more than 4 chicken breasts."
"I am not seeing potato's in the picture I am seeing tomato's"
"It was really good! I had a little extra of the stuffing mixture and used it as a dip for chips and yummy."
"Lots of flavor! Cut a nice deep pocket and you will not lose any stuffing."
"Very delicious, although stuffing a slit in chicken is a little difficult and the stuffing fell out."
"How could you lighten up this recipe? I'm a weight watcherCould this recipe be made in a lighter version? Any ideas for a weight watcher?"
"Either grandpadale did not bother to read the recipe, which said clearly, in the last sentence of step one, that one must make a slit in the chicken to form the pocket, or he thought he was being funny (not!). For what ever reason recipe did not deserve two stars, Please Taste of Home come up with a some system where the recipe can have its rating adjusted to take out weird comments.GREAT RECIPE!, and good hint MurphyNJ."
"I checked my chickens, none of them have pockets."
"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."
"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."
"I made this for the first time last week- My husband and I have been married since June of 2008 and since then I can count the amount of times I have made chicken on the stove on one hand. We almost always grill everything (with variations, of course). I decided to give it a try because it simply looked delicious. My hubby loved it and is already "reminding" me how good it was. Thanks so much for the fantastic recipe."
"I used on-hand items - boxed stuffing mix for bread crumbs and onion-chive cheese spread. I will definitely make this dish again."
"loved it but really want to know where I can find out what is on the potatoes in the picture.... they look really good"
"Very quick and easy to make. I used mozzarella garlic cheese spread and put a little herb and garlic seasoning into the mix."
"So good and fun to make! My husband loved it!"
"Also used plain cream cheese with some Italian herbs and mozarella cheese added. Would add more spice next time, but it was good and surprisingly easy."
"Very easy to make. I didn't have garlic herb cheese spread so I used cream cheese with Italian Seasonings. Next time I will leave the bread crumbs out of the cheese mix... Makes it a little bit gritty."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.