Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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