Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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