Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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