©Ian Knauer
Active Time
25 MIN
Total Time
50 MIN
Yield
Serves : 4

Substitute any kind of baby greens for the spinach. Slideshow: More Chicken Breast Recipes

How to Make It

Step 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.

Step 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.

Step 3    

Preheat the oven to 425°F.

Step 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.

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