SPINACH-STUFFED CHICKEN POCKETS

SPINACH-STUFFED CHICKEN POCKETS
SPINACH-STUFFED CHICKEN POCKETS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    CUPS FRESH BABY SPINACH

  • 1

    GARLIC CLOVE, MINCED

  • 1/2

    CUP GARLIC-HERB CHEESE SPREAD

  • 2/3

    CUP PLUS 1/4 CUP SEASONED BREAD CRUMBS, DIVIDED

  • 1/2

    TEASPOON SALT, DIVIDED

  • 4

    BONELESS SKINLESS CHICKEN BREAST HALVES

  • 1

    EGG, BEATEN

  • 1/4

    TEASPOON PEPPER

Directions

REMOVE FROM THE HEAT. STIR IN THE CHEESE SPREAD, 2/3 CUP BREAD CRUMBS AND ¼ TEASPOON SALT. CUT A POCKET IN THE THICKEST PART OF EACH CHICKEN BREAST; FILL WITH SPINACH MIXTURE. SECURE WITH TOOTHPICKS PLACE EGG IN BOW. IN ANOTHER BOWL, COMBINE THE PEPPER AND REMAINING BREAD CRUMBS AND SALT. DIP CHICKEN IN EGG, THE COAT WITH BREAD CRUMBS. IN SKILLET OVER MEDIUM HEAT A LARGE SKILLET, SAUTE SPINACH AND GARLIC IN 2 TEASPOONS OF OIL, COOK CHICKEN IN OIL FOR 6-8 MINUTES ON EACH SIDE.

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