Chicken Spinoccoli – Breaded Stuffed Chicken Breast With Spinach, Broccoli and Cheese
Chicken Spinoccoli – Breaded Stuffed Chicken Breast With Spinach, Broccoli and Cheese might be just the main course you are searching for. One serving contains 610 calories, 43g of protein, and 32g of fat. This recipe serves 4. For $3.17 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Olgas Flavor Factory requires shredded mozzarella, panko bread crumbs, onion, and eggs. 652 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Overall, this recipe earns a great spoonacular score of 93%. If you like this recipe, you might also like recipes such as Breaded Chicken Breasts Stuffed with Spinach and Cheese, Cheese and Broccoli Stuffed Chicken Breast, and Broccoli Cheese Stuffed Chicken Breast.
Servings: 4
Preparation duration: 65 minutes
Ingredients:
2 cups broccoli, chopped
1 Tablespoon butter
4 oz. cream cheese, softened
2 eggs, plus 2 Tablespoons water
¼ cup feta cheese, softened
½ cup flour
2 garlic cloves, minced
¾ cup oil (vegetable or canola) for frying
1 onion, chopped
1¼ cups panko bread crumbs
salt, pepper
salt, pepper to taste
1 cup finely shredded Mozzarella
4 boneless, skinless chicken breasts
2 cups spinach
4 Tablespoons sun dried tomatoes, minced
2 Tablespoons white wine
Equipment:
frying pan
wooden spoon
spatula
aluminum foil
oven
whisk
baking sheet
kitchen thermometer
Cooking instruction summary:
Pound the chicken to an even thickness. Season with salt and pepper on both sides. Prep the rest of the ingredients.Heat the butter in a skillet on medium high heat until melted. Add the onion, cook for about 5 minutes, add the garlic and cook for another 30 seconds or so.Add the spinach and white wine. Cook for about a minute until the spinach wilts.You can also use thawed, frozen spinach instead of fresh, but you will only need a small amount, since the spinach is already wilted. Make sure to squeeze out as much liquid as possible from the spinach first, before adding it to the onions.Add the broccoli, season with salt and pepper, cook for about 2 minutes, until the broccoli is slightly softened, but still crunchy. Set aside to cool.Use a rubber spatula or wooden spoon to mix up the cream cheese. It should be really easy to do because the cream cheese needs to be softened.Add the rest of the ingredients. Mix to combine.Spread of the cheese filling on one of the flattened chicken breasts. Spread it out evenly, leaving a border free around the edges. Top with part of the stuffing.Roll up the chicken breast tucking in the sides into the center of the rolled chicken.Roll up the chicken breast tucking in the sides into the center of the rolled chicken.Fill and stuff the rest of the chicken breasts. Roll up the stuffed chicken breasts tightly inside aluminum foil. Refrigerate for at least 1 hour.Preheat the oven to 400 degrees Fahrenheit.Prep the breading station. Place the flour and breadcrumbs into separate plates. Whisk up the eggs and water in another plate.Dredge the chicken in the flour, then in the egg wash and then in the breadcrumbs.Heat up cup oil in a 10 inch skillet on medium high heat, until the oil is hot ans shimmering. Add the chicken to the oil and cook for about 1-2 minutes on all 4 sides, until the chicken is golden brown on all sides.Place the chicken on top of a rack on a rimmed baking sheet. Roast in the oven until the chicken reaches 160 degrees on an instant read thermometer.Let the chicken rest for at least 5 minutes, then slice into pieces.
Step by step:
1. Pound the chicken to an even thickness. Season with salt and pepper on both sides. Prep the rest of the ingredients.
2. Heat the butter in a skillet on medium high heat until melted.
3. Add the onion, cook for about 5 minutes, add the garlic and cook for another 30 seconds or so.
4. Add the spinach and white wine. Cook for about a minute until the spinach wilts.You can also use thawed, frozen spinach instead of fresh, but you will only need a small amount, since the spinach is already wilted. Make sure to squeeze out as much liquid as possible from the spinach first, before adding it to the onions.
5. Add the broccoli, season with salt and pepper, cook for about 2 minutes, until the broccoli is slightly softened, but still crunchy. Set aside to cool.Use a rubber spatula or wooden spoon to mix up the cream cheese. It should be really easy to do because the cream cheese needs to be softened.
6. Add the rest of the ingredients.
7. Mix to combine.
8. Spread of the cheese filling on one of the flattened chicken breasts.
9. Spread it out evenly, leaving a border free around the edges. Top with part of the stuffing.
10. Roll up the chicken breast tucking in the sides into the center of the rolled chicken.
11. Roll up the chicken breast tucking in the sides into the center of the rolled chicken.Fill and stuff the rest of the chicken breasts.
12. Roll up the stuffed chicken breasts tightly inside aluminum foil. Refrigerate for at least 1 hour.Preheat the oven to 400 degrees Fahrenheit.Prep the breading station.
13. Place the flour and breadcrumbs into separate plates.
14. Whisk up the eggs and water in another plate.Dredge the chicken in the flour, then in the egg wash and then in the breadcrumbs.
15. Heat up cup oil in a 10 inch skillet on medium high heat, until the oil is hot ans shimmering.
16. Add the chicken to the oil and cook for about 1-2 minutes on all 4 sides, until the chicken is golden brown on all sides.
17. Place the chicken on top of a rack on a rimmed baking sheet. Roast in the oven until the chicken reaches 160 degrees on an instant read thermometer.
18. Let the chicken rest for at least 5 minutes, then slice into pieces.
Nutrition Information:
covered percent of daily need
