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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 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 thermometer reads 170°. Discard toothpicks before serving.
Nutrition Facts
1 chicken breast half : 544 calories, 35g fat (13g saturated fat), 193mg cholesterol, 823mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 42g protein.

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