When I have friends or family over, I usually like to whip up something quick and easy that’ll feed everyone. Likewise, dinner ― whether with company or stag ― doesn't always have to be complicated and time-consuming. One of my good friends who recently paid me a visit offered up a Spinach Stuffed Parmesan Chicken recipe ― thank you, Cindy! *fist bump* And, well, I’m not one to turn down such an offer. With that said, here is a quick and easy recipe you can try one night for dinner or next time you have a friend over.
Do you have your own stuffed chicken recipe? Share it with us in the comments below!
Spinach Stuffed Parmesan Chicken
- 4 boneless, skinless chicken breasts (cut along the side to create a pouch)
- 2 cups Italian style bread crumbs (or your favorite substitute)
- 1 cup parmesan cheese (½-cup grated; ½-cup shredded)
- 1 8-ounce serving cream cheese
- 1 ½ cup spinach leaves
- 1 ½ cup mayonnaise
- 2 cups all-purpose flour
- 2 tablespoons water
- 1 tablespoon olive oil
- 2 eggs
In a small saucepan, combine water, olive oil, and spinach and bring to a low boil, about 5 minutes.
Drain water and set spinach aside to cool.
In a medium bowl, combine mayonnaise and ½-cup grated Parmesan cheese and mix well. This will be your paste for the chicken.
In a separate bowl, combine spinach, cream cheese, and ½-cup shredded Parmesan cheese and mix. This will be the stuffing for the chicken.
In a small bowl, whisk eggs for egg wash. In two small bowls, add the flour to one and the bread crumbs to the other.
Dip chicken breast in egg wash and roll in flour. Repeat.
Roll chicken in paste and then roll in the bread crumbs to coat. Stuff chicken with spinach mixture and place on a baking sheet. Repeat steps for each piece of chicken.
Place baking sheet with chicken in oven and bake at 425°F for 30–45 minutes, or until chicken is cooked thoroughly. (Chicken must cook to a minimum internal temperature of 165°F.)
Remove chicken from oven (¡cuidado! . . . es hot), serve, and enjoy!