Spinach and Cheese–Stuffed Chicken Breasts

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Spinach and three cheeses turn ordinary chicken into a mouthwatering masterpiece.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Chicken:

Ingredients

2 thick, boneless, skinless chicken breasts
6 tablespoons (3/4 stick) unsalted butter, divided
1/2 onion, finely chopped
1 1/2 cups finely chopped mushrooms
3/4 pound fresh baby spinach
1 clove garlic, minced
salt and freshly ground black pepper, to taste
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried basil
1 cup crumbled feta cheese
1 large egg, lightly beaten
1 cup Italian-style bread crumbs

Instructions

Preheat the oven to 350°F. Oil a large, shallow casserole and set aside.

Halve the chicken breasts and pound the pieces into large, thin cutlets. Cover with plastic wrap and refrigerate.

Melt 2 tablespoons of the butter in a large skillet over medium heat, add the onion and mushrooms, stir, and sauté for 5 minutes, or until soft. Add the spinach, garlic, and salt and pepper, to taste, and stir. Cover and cook for 4 to 5 minutes. Uncover and cook for 1 to 2 minutes, or until the excess liquid evaporates.

In a small bowl, mix together the ricotta cheese, Parmesan cheese, and basil. Add salt and pepper, to taste, mix, and set aside.

Working with one piece of chicken at a time, smear one-quarter of the cheese mixture over the breast, then mound on it one-quarter each of the onion–mushroom mixture and the feta cheese. Fold one side of the chicken over the filling, then roll the chicken into a neat bundle. Brush with the beaten egg and roll in the bread crumbs to coat. Place in the oiled casserole, seam side down, and insert a toothpick through the chicken to secure it. Repeat with the remaining chicken.

Melt the remaining 4 tablespoons of butter and spoon over the chicken. Bake for 35 to 40 minutes, or until the chicken is firm, juicy, and no longer pink.

Lemon-Garlic Butter Sauce:

Ingredients

3 tablespoons butter
2 cloves garlic, chopped
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
freshly ground black pepper, to taste

Instructions

Melt the butter in a small saucepan over medium-low heat; add the garlic. Cook for 1 to 2 minutes, stirring constantly, until the garlic is very lightly browned. Remove from the heat and stir in the lemon juice, parsley, and pepper, to taste. Serve over the sliced chicken.

Photo Credit: 

Becky Luigart-Stayner

Yield: 

Makes 4 servings.

Preparation Method

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