16 oz bag frozen chopped spinach, thawed and squeezed dry
Salt and pepper
4 boneless, skinless chicken breast halves
1/4 tsp poultry seasoning
3/4 cup chicken broth or dry white wine
Instructions
In a skillet over medium heat, warm 1 tbsp oil. Add
garlic and cook, stirring, until fragrant, about 30
seconds. Add spinach and cook, stirring, 2 minutes.
Season with salt and pepper. Remove from heat.
Slice chicken breasts almost in half horizontally,
open like a book and, if necessary, pound to 1/2
inch thickness. Spoon a heaping 1/4 cup filling
onto open breasts. Roll lengthwise over filling.
Secure with toothpicks.
Warm 2 tbsp oil in a large skillet over medium high
heat. Add chicken and cook until golden, about 7
minutes total, turning once or twice. Add
broth/wine, cover, reduce heat to medium, and simmer
until cooked through, about 10 minutes.
Remove chicken to a platter and tent with foil.
Turn heat to high and boil sauce, uncovered, until
thickened, about 3 minutes. Remove toothpicks from
chicken. Serve with sauce.
Originally Submitted
6/16/2014
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