Spinach-Stuffed Chicken Pockets

Raven Higheagle


With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
Serves 8
20 Min
10 Min
Stove Top


8 c
fresh baby spinach
1/2 c
+ 4 tablespoons olive oil
2 clove
garilic, minced
1 c
garlic-herb spreadable cheese
1 1/3 c
+ 1/2 cup seasoned bread crumbs, divided
1 tsp
salt, divided
boneless skinless chicken breast halves (6 ounces each)
2 large
eggs, lightly beaten
1/2 tsp


1In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted.
2Add garlic; cook 1 minute longer.
3Remove from the heat.
4Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt
5Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture.
6Secure with toothpicks.
7Place egg in a shallow bowl.
8In another shallow bowl, combine the pepper and remaining bread crumbs and salt.
9Dip chicken in egg, then coat with bread crumb mixture.
10In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170 degrees.
11Discard toothpicks before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy