I’m bringing back Sunday Supper! Back in the day, Sunday was the day that family gathered around the table for a more formal meal. Something good was always on the table. Sometimes, it was a family favorite, and sometimes it was something that required a little more time or love. This Spinach Stuffed Chicken recipe is a little between those concepts. It seems like it should be fancy, but it couldn’t be easier to make. One thing is for sure….this is something good on the table.
Ingredients
2 Tbsp. extra virgin olive oil
4 – 6 chicken breasts
1 tsp. paprika
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 cup fresh spinach, chopped
2 tsp.. garlic, minced
4 oz. cream cheese, softened
2 Tbsp. mayonnaise
1 red pepper, finely diced
1 cup Parmesan
1 cup Keto breadcrumbs or regular breadcrumbs
1/2 tsp. red pepper flakes
Pepper to taste
Instructions
Preheat the oven to 375 degrees. Drizzle chicken with olive oil.
In a small bowl, combine paprika, 1/2 teaspoon salt, garlic powder and onion powder. Stir to combine. Sprinkle the spice mixture on each side of the chicken.
In a skillet, heat some olive oil. Add the spinach to the pan and allow to wilt. Add the garlic and sprinkle with salt and pepper to taste. Saute for 5 minutes.
In a bowl, mix cream cheese, mayonnaise, red pepper, red pepper flakes and remaining salt. Stir to combine. Add the spinach mixture to the cream cheese mixture and stir to combine well.
With a knife, cut a slit in the side of the chicken to form a pocket. Set the chicken aside.
Spoon the cream cheese mixture into the pockets made in the chicken. Stuff as much as you can in the pockets. Secure with toothpicks to close the pocket.
On a pie plate, add the breadcrumbs and Parmesan. Stir to combine. Roll the chicken in the breadcrumb mixture and place on a plate or baking sheet until all the chicken is breaded
In the same skillet you used for the spinach, heat some oil. Place the stuffed chicken in the pan and fry until golden on both sides. The chicken is done when it reaches 170 degrees on a meat thermometer.
If you like this recipe, you may also like the following recipes:
Copycat Dream Dinner Almond Chicken
Seasoned Chicken or Pork Chops
Spinach Stuffed Chicken
Equipment
- 1 knife
- 1 Small bowl
- 1 large skillet
- 1 Large spoon
- 1 medium bowl
- 1 small spoon
- Toothpicks
Ingredients
- 2 Tbsp. extra virgin olive oil
- 4-6 chicken breasts
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 cup fresh spinach, chopped
- 1/2 tsp. red pepper flakes
- Pepper to taste
- 2 tsp. garlic, minced
- 4 oz. cream cheese, softened
- 2 Tbsp. mayonnaise
- 1 red pepper, finely diced
- 1 cup Keto breadcrumbs or regular breadcrumbs
- 1 cup Parmesan
- 1 pie plate
Instructions
- Preheat the oven to 375 degrees.
- Drizzle chicken with olive oil.
- In a small bowl, combine paprika, 1/2 teaspoon salt, garlic powder and onion powder. Stir to combine.
- Sprinkle the spice mixture on each side of the chicken.
- In a skillet, heat some olive oil.
- Add the spinach to the pan and allow to wilt.
- Add the garlic and sprinkle with salt and pepper to taste. Saute for 5 minutes.
- In a bowl, mix cream cheese, mayonnaise, red pepper and remaining salt. Stir to combine.
- Add the spinach mixture to the cream cheese mixture and stir to combine well.
- With a knife, cut a slit in the side of the chicken to form a pocket. Set the chicken aside.
- Spoon the cream cheese mixture into the pockets made in the chicken. Stuff as much as you can in the pockets.
- Secure the chicken with toothpicks to close the pocket.
- On a pie plate, add the breadcrumbs and Parmesan. Stir to combine.
- Roll the chicken in the breadcrumb mixture and place on a plate or baking sheet until all the chicken is breaded.
- In the same skillet used for the spinach, heat some oil.
- Place the stuffed chicken in the pan and fry until golden on both sides. The chicken is done when it reaches 170 degrees on a meat thermometer.
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