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Spinach-Stuffed Chicken Pockets for Two

Total Time

Prep/Total Time: 30 min.


2 servings

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. —Taste of Home Test Kitchen
Spinach-Stuffed Chicken Pockets for Two Recipe photo by Taste of Home


  • 2 cups fresh baby spinach
  • 1 small garlic clove, minced
  • 1 teaspoon plus 2 tablespoons olive oil, divided
  • 1/4 cup garlic-herb spreadable cheese
  • 1/3 cup plus 2 tablespoons seasoned bread crumbs, divided
  • 1/4 teaspoon salt, divided
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons beaten egg
  • 1/8 teaspoon pepper


  1. In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
  2. Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.
  3. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts

1 chicken breast half : 544 calories, 35g fat (13g saturated fat), 193mg cholesterol, 823mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 42g protein.

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