Close
Photo:Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Active Time:25 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry1cupshreddedfontina cheese2tablespoonschopped fresh flat-leaf parsley, plus more for garnish2teaspoonsgratedlemon zest1teaspoongarlic powder1teaspoononion powder1teaspoonsalt, divided1/8teaspoonground nutmeg4(8-ounce)boneless, skinless chicken breasts1/4teaspoonground pepper1tablespoonextra-virgin olive oil1tablespoonlemon juice, plus wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry
1cupshreddedfontina cheese
2tablespoonschopped fresh flat-leaf parsley, plus more for garnish
2teaspoonsgratedlemon zest
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsalt, divided
1/8teaspoonground nutmeg
4(8-ounce)boneless, skinless chicken breasts
1/4teaspoonground pepper
1tablespoonextra-virgin olive oil
1tablespoonlemon juice, plus wedges for serving
DirectionsPreheat oven to 425°F. Stir spinach, fontina, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon salt and nutmeg together in a medium bowl until combined.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallCut a horizontal slit most of the way through the thickest portion of each chicken breast to form a pocket. Sprinkle the chicken evenly on both sides with pepper and the remaining 1/2 teaspoon salt. Stuff each pocket with about 1/2 cup spinach mixture. Secure the pocket using wooden picks around the edges, making sure the spinach mixture is completely enclosed.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallHeat oil in a large ovenproof skillet over medium-high heat. Arrange the stuffed chicken breasts top-sides down in the pan; cook, undisturbed, until golden, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.Bake until an instant-read thermometer inserted into the thickest parts registers 165°F, 15 to 18 minutes. Let rest for 5 minutes. Remove the wooden picks. Cut each breast in half crosswise; transfer to a platter and drizzle with lemon juice. Garnish with parsley and serve with lemon wedges, if desired.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallEatingWell.com, March 2024
Directions
Preheat oven to 425°F. Stir spinach, fontina, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon salt and nutmeg together in a medium bowl until combined.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallCut a horizontal slit most of the way through the thickest portion of each chicken breast to form a pocket. Sprinkle the chicken evenly on both sides with pepper and the remaining 1/2 teaspoon salt. Stuff each pocket with about 1/2 cup spinach mixture. Secure the pocket using wooden picks around the edges, making sure the spinach mixture is completely enclosed.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallHeat oil in a large ovenproof skillet over medium-high heat. Arrange the stuffed chicken breasts top-sides down in the pan; cook, undisturbed, until golden, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.Bake until an instant-read thermometer inserted into the thickest parts registers 165°F, 15 to 18 minutes. Let rest for 5 minutes. Remove the wooden picks. Cut each breast in half crosswise; transfer to a platter and drizzle with lemon juice. Garnish with parsley and serve with lemon wedges, if desired.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Preheat oven to 425°F. Stir spinach, fontina, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon salt and nutmeg together in a medium bowl until combined.
Cut a horizontal slit most of the way through the thickest portion of each chicken breast to form a pocket. Sprinkle the chicken evenly on both sides with pepper and the remaining 1/2 teaspoon salt. Stuff each pocket with about 1/2 cup spinach mixture. Secure the pocket using wooden picks around the edges, making sure the spinach mixture is completely enclosed.
Heat oil in a large ovenproof skillet over medium-high heat. Arrange the stuffed chicken breasts top-sides down in the pan; cook, undisturbed, until golden, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.
Bake until an instant-read thermometer inserted into the thickest parts registers 165°F, 15 to 18 minutes. Let rest for 5 minutes. Remove the wooden picks. Cut each breast in half crosswise; transfer to a platter and drizzle with lemon juice. Garnish with parsley and serve with lemon wedges, if desired.
EatingWell.com, March 2024
Rate ItPrint
Nutrition Facts(per serving)217Calories9gFat2gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
