Ingredients
-
3/4
-
10
-
1
-
1/2
-
1
-
2
-
3
-
4
-
1
-
-
-
-
-
-
Directions
Spinach and Cheese Stuffed Chicken Breasts With Herbed Nuts, The Chopped Cookbook (2014), The Chopped Cookbook (2014)
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Steps
|
1
Done
|
Preheat Oven to 375 F. |
|
2
Done
|
Spread Nuts on Baking Sheet and Bake Until Golden Brown and Fragrant, About 4 Minutes. |
|
3
Done
|
When Cool, Pulse 1/2 Cup of Nuts in Blender Until Finely Ground. |
|
4
Done
|
Add the Spinach Until Finely Chopped. |
|
5
Done
|
Add the Mozzarella, Cheddar, Lemon Juice, Thyme, 2 Tablespoons of Parsley, Salt and Pepper. Pulse Until Just Combined. |
|
6
Done
|
Form the Spinach Filling Into 4 Dense Ovals. |
|
7
Done
|
Cut a 3 Inch Wide Pocket Lengthwise Into the Deepest Part of Each Breast. |
|
8
Done
|
Stuff the Breasts With the Spinach. |
|
9
Done
|
Sprinkle Chicken With Salt and Pepper. |
|
10
Done
|
Heat a Large Ovenproof Skillet Over Medium-High Heat. |
|
11
Done
|
When Hot, Pour in Oil and Cook the Chicken, Skin Side Down Until Brown and Crispy. |
|
12
Done
|
Flip the Chicken and Transfer the Skillet to the Oven. |
|
13
Done
|
Bake Until Chicken Is Cooked Through (160 F), About 30 Minutes. |
|
14
Done
|
Chop Remaining Nuts and Mix With Remaining Parsley. Sprinkle Over Chicken and Serve. |
