Spinach-Stuffed Chicken Pockets

Taste of Home Simple & Delicious August/September 2010, p. 15

4 cups fresh baby spinach

1 garlic clove, minced

2 tsp. plus ¼ cup olive oil, divided

½ cup garlic-herb cheese spread

2/3 cup plus ¼ cup seasoned bread crumbs, divided

½ tsp. salt, divided

4 boneless skinless chicken breast halves (5 oz. each)

1 egg, beaten

¼ tsp. pepper

In a large skillet, saute spinach and garlic in 2 tsp. oil until spinach is wilted. 

The recipe makes more stuffing than is necessary. But if you keep it aside it can be a nice little side dish for a different meal!

Remove from the heat. Stir in the cheese spread, 2/3 cup bread crumbs and ¼ teaspoon salt. 

I wasn't sure what they meant by "cheese spread," so this is what I used. It was delicious.

Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Stuffed full to bursting! I just forgot to buy 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.

All gussied up.

In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a meat thermometer reads 170F. 

Watch these - it's hard to get them to cook all the way around so you may need to jostle them a little. 

Discard toothpicks before serving. 

Yay! Served with from-a-package yellow rice.

My Rating: 5/5 "I loved this. The meat is juicy, the stuffing is awesome, and the combination of the two is just wonderful. Plus it looks super-cool!"