Tuesday 12 November, 2019

Loop Sunday Lunch - Spinach-Stuffed Chicken Pockets

Loop has lunch covered. 

For today's Sunday Lunch, we feature this quick and easy Spinach-Stuffed Chicken Pockets Recipe from Taste of Home. 

With a creamy filling and crispy crust, it's sure to become a family favourite!

Prep time/ Total time: 30 mins

Serves 4


4 cups fresh baby spinach

2 teaspoons plus 1/4 cup 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 (6 ounces each)

1 egg, lightly beaten

1/4 teaspoon pepper


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.

2. 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.

3. 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°. Discard toothpicks before serving. 

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