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Spinach-Stuffed Chicken Pockets

 Spinach-Stuffed Chicken Pockets
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Spinach-Stuffed Chicken Pockets (continued)

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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.