Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too.

 

Spinach-Stuffed Chicken Pockets Recipe

 

Spinach-Stuffed Chicken Pockets

4 cups fresh baby spinach

2 tsp. plus ¼ cup olive oil, divided

1 garlic clove, minced

½ cup garlic-herb spreadable cheese

2/3 plus ¼ cup seasoned bread crumbs, divided

½ tsp. salt, divided

4 boneless skinless chicken breast halves (6 oz. each)

1 egg, lightly beaten

¼ tsp. pepper

 

In a large skillet, sauté spinach in 2 teaspoons oil until spinach is wilted.  Add garlic; cook 1 minute longer.  Remove from the heat the heat.  Stir in the spreadable cheese, 2/3 cup bread crumbs and ¼ teaspoon salt.  Cut a pocket in the thickest part of each chicken beast; fill with spinach mixture.  Secure with toothpicks.

Place egg in shallow bowl.  In another shallow bowl, combine the pepper and remaining bread crumbs and salt.  Dip chicken in egg, then coat with bread crumbs mixture.

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 F.  Discard toothpicks before serving.           4 servings

 

(Recipe for Spinach-Stuffed Chicken Pockets was on www.tasteofhome.com, 2014)

 

 

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