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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.


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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
  • 8
    boneless skinless chicken breast halves (6 ounces each)
  • 2 large
    eggs, lightly beaten
  • 1/2 tsp

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.

Printable Recipe Card

About Spinach-Stuffed Chicken Pockets

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

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