Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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