Ingredients
-
8
-
2
-
2
-
3
-
3
-
1
-
1
-
1/4
-
1/4
-
-
1
-
-
-
-
Directions
Spinach and Goat Cheese Stuffed Chicken Breasts,Made this for Spring PAC 2014 and this was delicious. I did add some minced garlic and a little more goat cheese than stated. I also used an egg to dip my chicken in and seasoned panko crumbs topped with paprika and olive oil. Definately a keeper. Thank you for posting.,This recipe was delicious and will find its way into our regular rotation. The only changes I made were to leave out the bacon and use panko bread crumbs. I saut?ed everything in a cast iron skillet and then roasted the chicken breast in the oven in the same skillet. Next time, I would saut? the top of the panko-covered stuffed breast before putting it in the oven.
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Steps
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1
Done
|
Heat Oven to 350 Degrees. |
|
2
Done
|
Heat Olive Oil in Skillet Over Medium Heat. |
|
3
Done
|
Add Onions and Saute Until Translucent. |
|
4
Done
|
Add Spinach and Real Bacon Bits, Continue to Cook Until Spinach Is Wilted. |
|
5
Done
|
Remove from Heat to Cool. |
|
6
Done
|
Prepare Chicken Breasts by Trimming Any Visible Fat and Cutting Into the Side to Form a Pouch. |
|
7
Done
|
Once Spinach Mixture Has Cooled, Crumble Goat Cheese Over It and Combine. |
|
8
Done
|
Stuff Spinach Mixture Into Chicken Breasts and Seal With Toothpicks. |
|
9
Done
|
Combine Breadcrumbs, Parmesan Cheese, Salt, and Pepper. |
|
10
Done
|
Dip Each Chicken Breast Into the Beaten Egg, Then Coat Well With the Breadcrumb Mixture. |
|
11
Done
|
Spray Each Chicken Breast With Olive Oil Cooking Spray and Bake For 30 Minutes or Until Cooked Through. |
