Garlicky Spinach Stuffed Chicken Breasts

Substitute any kind of baby greens for the spinach.

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  • Servings: 4

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 6 ounces baby spinach
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts

How to make this recipe

  1. In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, then stir in the garlic, and cook, stirring, until golden, about 2 minutes. Stir in the spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook stirring with tongs, until wilted, about 3 minutes. Let the spinach mixture cool to warm.

  2. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the spinach filling between the breasts, stuffing them full. Reserve any leftover spinach to serve on the side. Rub the chicken with the remaining 1 tablespoon oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.

  3. Preheat the oven to 425°F.

  4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.

Contributed By Photo ©Ian Knauer Published November 2014





1041349 recipes/garlicky-spinach-stuffed-chicken-breasts 2015-11-23T18:50:51+00:00 Ian Knauer american|4|weeknight-dinner|web-exclusive|healthy|spring|summer|gluten-free november-2014 recipes,garlicky-spinach-stuffed-chicken-breasts 1041349
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