Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts

1 tablespoon olive oil
1/2 cup finely diced onions
10 ounces fresh spinach leaves
1/4 cup chopped fresh dill
1/2 cup feta cheese crumbles

1/2 cup grated Monterey Jack
Ground black pepper
4 Foster Farms* fresh boneless, skinless chicken breasts
2 large eggs, beaten
1 cup panko (Japanese bread crumbs)

Olive oil cooking spray

Preheat oven to 375°F.

Warm oil in a large skillet over medium-high heat. Add onions and sauté until translucent, about 4 minutes. Add spinach, cover, reduce the heat to medium, and cook until the spinach is wilted.

Transfer the onions and spinach to a large bowl. Add dill, cheeses, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix well to combine.

Sprinkle chicken with salt and pepper to taste. Place eggs and panko in separate bowls or plates. Coat a baking sheet with cooking spray and set aside.

Using a sharp knife, slit each chicken breast along the long side, cutting about 3/4 of the way through. Stuff the breasts with equal amounts of the spinach mixture. Dip the breasts first in eggs and then in panko to coat.

Place the chicken on the prepared sheet and lightly coat with cooking spray.
Bake for 45 minutes, or until the internal temperature is 165°F. Makes 4 servings.

* Brands may vary by region; substitute a similar product.
Spinach-Stuffed Chicken Breasts Reviewed by Unknown on 2/29/2020 Rating: 5
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