Spinach & Goat Cheese-Stuffed Chicken Breasts

Spinach & Goat Cheese-Stuffed Chicken Breasts
Photo by Scott Phillips

Ingredients

  • 1 cup finely chopped shallots (6 to 8 medium shallots)
  • 8 oz. fresh spinach, stemmed and chopped (7 lightly packed cups)
  • 2 large eggs
  • ¼ tsp. kosher salt
  • ¼ cup dry white wine
  • 1-½ cups fresh breadcrumbs
  • 2/3 cup olive oil
  • + 6 more ingredients
    • ¾ cup unbleached all-purpose flour
    • 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
    • ¼ tsp. freshly ground black pepper
    • 3-½ oz. fresh goat cheese, crumbled
    • 2 Tbs. olive oil
    • Kosher salt and freshly ground pepper

Heat the olive oil in a large skillet over medium to medium low heat. Add the shallots and cook slowly until softened and aromatic, 8 to 10 minutes. Increase the heat to medium and add the spinach (in batches, if necessary) and wine. Cook, stirring frequently, until the spinach is wilted and all ...

View full recipe at Fine Cooking

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