Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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