Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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