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~ savory spinach filled chicken breasts ~

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

I created this delicious chicken from another recipe of mine, only instead of using ricotta I used a spreadable cheese I had bought for another recipe. I wanted to use it up before it expired. The family absolutely loved it. I hope you try it sometime. I think you will love it too!

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For ~ savory spinach filled chicken breasts ~

  • 5 - 6
    medium - not real thick, boneless, skinless chicken breasts
  • FILLING
  • 2 - 3 Tbsp
    olive oil
  • 5 c
    baby spinach leaves
  • 1 1/2 Tbsp
    garlic paste
  • 1/3 c
    alouette herb and garlic spreadable cheese - or the like thereof
  • 1 tsp
    red pepper flakes
  • salt
    & pepper to taste
  • 1/4 c
    slivered almonds
  • 1/2 c
    seasoned bread crumbs or more if needed
  • BREADING
  • 1
    egg, beaten
  • 1/2 c
    seasoned bread crumbs
  • 1/4 tsp
    garlic & pepper salt

How To Make ~ savory spinach filled chicken breasts ~

  • 1
    In a medium skillet over medium heat, add 1 tablespoon oil and saute garlic, spinach, salt, pepper and red pepper flakes - just until spinach is wilted. Remove from heat and let cool for a few minutes. Once cool, stir in cheese spread, almonds, bread crumbs
  • 2
    Cut a deep slit into each breast on the thickest side of meat. Stuff each breast evenly with spinach mixture and secure with toothpicks. Beat egg on a paper plate. Add crumbs to another and mix in garlic pepper salt. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dip breast into egg, making sure both sides are coated, let excess egg drip off, then coat evenly in bread crumbs.
  • 3
    Place chicken in heated oil. Cook on that side for roughly 10 minutes, using fork to move chicken around to all sides to make sure all is cooked. Turn over and continue cooking on that side. Moving chicken to all sides, making sure all edges are browned. About 10 more minutes. Note: Just to make sure it was cooked completely through - I removed the browned chicken and placed on a microwave safe plate and microwaved for another 2 minutes. Cut one into and make sure there is no pink remaining. Or you could place them in the oven and bake for another 15 minutes, just to be safe. Mine were done with just the few minutes in the microwave. It will depend how thick your breasts are.
  • 4
    Remove picks and serve immediately with your favorite sides. I just served with saffron rice and green beans. Delicious!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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