Spinach Stuffed Chicken

Extra garden-fresh spinach inspired a search to incorporate it with baked chicken. The result is tender chicken wrapped around a nutmeg-infused creamy spinach filling, pan fried and baked to delicate perfection.

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Spinach Stuffed Chicken

Step 1: Prepare each of the following

1. Grease a 9”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Filling

   To a mixing bowl, add:

   1 cup raw spinach, chopped

   3 oz cream cheese

   1/4 cup parmesan cheese, grated

   1/4 cup mozzarella cheese, grated

   1/4 tsp garlic powder

   1/4 tsp salt

   1/4 tsp pepper

   1/8 tsp ground nutmeg

   Stir together until well combined, set aside.

3. Egg wash

   In a small bowl, whisk together:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Breading

   To a pie plate, add:

   1/4 cup flour

   1/4 cup parmesan cheese, grated

   1/4 tsp garlic salt

   Sift together, set aside.

5. Chicken

   Prepare:

   2 chicken breasts, cut in half to create 4 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1/4 of the filling

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Dunk each chicken roll in the beaten egg

3. Dredge it in breading

Step 3: Pan fry & bake

Caution: always be careful when frying - even in shallow oil.

Preheat skillet over medium heat, add:

1/4 cup oil

Heat to simmering.

Using heat-proof tongs:

1. Carefully add the breaded chicken rolls to the hot oil

2. Cook for ~2 minutes, or until golden

3. Using tongs, turn chicken to uncooked side

4. Repeat with all sides until the full roll is golden brown

5. Transfer to prepared baking dish

Bake at 400F for 15-20 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• An ovenproof skillet can be used to pan fry the chicken and then the skillet + chicken can be transferred to the oven to finish cooking

• Frozen spinach can be substituted, simply squeeze out the excess moisture

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Window to B’s kitchen . . .

Tuscan Style: One Pot Pasta & Chicken

Tuscan Style: One Pot Pasta & Chicken

To a large pot heated to medium, add:

1 Tbsp oil

1 lb chicken, cut into 1/2” pieces

Season with:

1 tsp Italian seasoning

Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.

To the same pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

Sauté for 2 minutes, then stir in:

1 tsp garlic, finely minced

Sauté for an additional 2 minutes, then stir in:

1 (15 oz) can diced tomatoes

1 1/2 cups chicken broth

1/2 cups milk

1/4 cup apple juice

1/2 tsp salt

1/4 tsp crushed red pepper flakes

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

Chicken

2 oz cream cheese

Cover for 5 minutes. Add:

2 cups fresh spinach, chopped

Stir until well mixed. 

Serve hot, garnished with:

Parmesan cheese

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.

• Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.