spinach-stuffed chicken pockets

Name: Spinach-Stuffed Chicken Pockets
Prep time: 20 min
Cook time: 10 min
Cuisine: American
Ingredients: 8 cup(s) fresh baby spinach; 1/2 cup(s) + 4 tablespoons olive oil; 2 clove(s) garilic, minced; 1 cup(s) garlic-herb spreadable cheese; 1 1/3 cup(s) + 1/2 cup seasoned bread crumbs, divided; 1 teaspoon(s) salt, divided; 8 - boneless skinless chicken breast halves (6 ounces each); 2 large eggs, lightly beaten; 1/2 teaspoon(s) pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

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yield serving(s)

prep time 20 Min

cook time 10 Min

method Stove Top

Ingredients For spinach-stuffed chicken pockets

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
8

boneless skinless chicken breast halves (6 ounces each)
2 lg

eggs, lightly beaten
1/2 tsp

pepper

How To Make spinach-stuffed chicken pockets

1
In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted.

2
Add garlic; cook 1 minute longer.
3
Remove from the heat.
4
Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt
5
Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture.
6
Secure with toothpicks.
7
Place egg in a shallow bowl.
8
In another shallow bowl, combine the pepper and remaining bread crumbs and salt.
9
Dip chicken in egg, then coat with bread crumb mixture.
10
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 degrees.
11
Discard toothpicks before serving.
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