Spinach-Stuffed Chicken Pockets |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. Ingredients:
4 cups fresh baby spinach |
2 teaspoons plus 1/4 cup olive oil, divided |
1 garlic clove, minced |
1/2 cup garlic-herb spreadable cheese |
2/3 cup plus 1/4 cup seasoned bread crumbs, divided |
1/2 teaspoon salt, divided |
4 boneless skinless chicken breast halves (6 ounces each) |
1 egg, lightly beaten |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
2. Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.
3. 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°. Discard toothpicks before serving. Yield: 4 servings.
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