Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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