Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts
Photo by James Carrier

Ingredients

  • 4 medium (about 5 ounces each) skinless, boneless chicken breasts, trimmed of excess fat
  • Cooking spray
  • ¼ teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground black pepper
  • ¼ cup dry white wine
  • ½ teaspoon dried oregano
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • + 7 more ingredients
    • 1 cup thinly sliced leek (about 1 large)
    • ¾ teaspoon kosher salt
    • ¼ cup Italian-seasoned breadcrumbs
    • 3 ounces bottled roasted red bell peppers (about 1 1/4 peppers), divided
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced (about 1 teaspoon)
    • 1 tablespoon butter, melted

1. Preheat oven to 350°. 2. Heat olive oil in a medium skillet over medium heat. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). Remove from heat and add the spinach, stirring to combine; set spinach mixture aside. 2. Cut ...

View full recipe at My Recipes

Comments

Variations on Spinach-Stuffed Chicken Breasts

  • Spinach-Stuffed Chicken Breasts
    • 1 tablespoon butter
    • 6 ounces cream cheese
    • 6 tablespoons Dijon mustard
    • 4 ounces mushrooms
    • 1/2 cup fresh chives or green onion tops
    • +1 other ingredients
  • Spinach-Stuffed Chicken Breasts
    • 1 (10-ounce) bag fresh spinach
    • 1/2 teaspoon dried basil, divided
    • 1/3 cup dry white wine
    • Cooking spray
    • 1/4 cup water
    • +16 other ingredients
  • Spinach-Stuffed Chicken Breasts
    • Cooking spray
    • 2 garlic cloves, minced
    • 2 tablespoons dried tomato bits
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 1/4 teaspoon salt
    • +5 other ingredients


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