spinach-stuffed chicken pockets
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
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8 cfresh baby spinach
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1/2 c+ 4 tablespoons olive oil
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2 clovegarilic, minced
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1 cgarlic-herb spreadable cheese
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1 1/3 c+ 1/2 cup seasoned bread crumbs, divided
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1 tspsalt, divided
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8boneless skinless chicken breast halves (6 ounces each)
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2 lgeggs, lightly beaten
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1/2 tsppepper
How To Make spinach-stuffed chicken pockets
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1In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted.
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2Add garlic; cook 1 minute longer.
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3Remove from the heat.
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4Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt
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5Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture.
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6Secure with toothpicks.
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7Place egg in a shallow bowl.
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8In another shallow bowl, combine the pepper and remaining bread crumbs and salt.
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9Dip chicken in egg, then coat with bread crumb mixture.
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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.
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11Discard toothpicks before serving.
- 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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