spinach stuffed chicken breasts
(2 ratings)
In the height of my catering this chicken dish was one of my most requested entrees. Labor intensive but so worth it.
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(2 ratings)
yield
12 -15 when served on a buffet
cook time
35 Min
method
Bake
Ingredients For spinach stuffed chicken breasts
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1 mdonion, finely chopped
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2 tspbutter, unsalted
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2 tspolive oil, extra virgin
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10 ozfrozen spinach, thawed and drained
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1 lbricotta cheese
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1 lgegg, slightly beaten
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1/4 cfresh parsley, coarsely chopped
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1 Tbsporegano, fresh, chopped
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kosher salt and freshly ground pepper to taste
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dashfreshly grated nutmeg
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16halves of chicken breasts, boned and split with skin on
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fresh herb sprigs and cherry tomatoes for garnish
How To Make spinach stuffed chicken breasts
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1Saute the onion butter and olive oil until soft. Combine with remaining ingredients except chicken. Season highly.
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2Place each breast skin side up on a board and trim away fat. Loosen skin from one side of the breast and stuff approximately 1/3 cup filling under the skin. Tuck the skin and meat under the breast, forming an even, round, dome shape. Place in a buttered dish.
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3Fifteen minutes before baking, preheat oven to 350-degrees. Bake breasts until golden brown about 30-35 minutes. Don't overcook or chicken will be dry.
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4Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platter and garnish with fresh herbs and cherry tomatoes.
- 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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