Spinach-Stuffed Chicken Pockets Recipe

By á-10881

Ingredients

• 4 cups fresh baby spinach
• 2 teaspoons plus 1/4 cup Filippo Berio® Extra Virgin 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 (5 ounces each)
• 1 egg, lightly beaten
• 1/4 teaspoon pepper

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.
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.
In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.