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

  • 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.
Nutrition Facts
1 chicken breast half : 539 calories, 35g fat (13g saturated fat), 182mg cholesterol, 819mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 41g protein.

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