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


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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

How to Make Spinach-Stuffed Chicken Pockets


  • 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.

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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