Spinach & Goat Cheese-Stuffed Chicken Breasts

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

Ingredients

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

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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