Looking for a Valentine’s meal for your valentine? Look no further! This is the perfectly awesome recipe to whip up for a loved one! It’s got smooth cream cheese, red peppers, bit of spinach and great crispy tastiness. Lately I have been trying to bolster my entrees section of the blog seeing as well for the longest time I just had my chicken fried rice for the longest time. So my latest installment in this will be a stuffed chicken breast!
This recipe came out as the result of some vague idea of what dinner was going to be. You see, Hayley and I plan out our lunches and dinners to make that decision much much easier on the day of. We pick out recipes and make a grocery list and BAM, all the decision making is done in one day. Well a few weeks ago the calendar said “chicken with spinach and swiss cheese.” This is where laziness comes into play. Not really feeling like trying to find the recipe we had saved I say, let’s go for it and just wing it. This is where I think cooking has an advantage over baking. Sometimes you can just wing it with cooking and amazing results happen. Baking takes a bit more thinking than that.
Anyways, after figuring it was probably a stuffed chicken recipe I just kind of went for it. Found the creamy swiss cheese, some cream cheese, red pepper and of course the spinach. Throw some extra stuff in there and we were good to go. I’m not totally sure but it’s definitely possible in the back of my mind I’ve been craving stuffed chicken since I read a post on spicedblog.com about a bacon jalapeno stuffed chicken breast. Unfortunately, bacon and jalapeno-less I pursued what I could throw together.
So there are three components to this recipe. You have the filling, the chicken and the breading. The stuffing is easy enough, I cook up the spinach, peppers and onions. Then, I mix them in with the cheeses, some salt, pepper and we are good.
For the chicken you just need to cut it in half, right down down the middle. Just like if you were to split a hamburger bun. If you were to stop early and not cut all the way through, it’d be a butterfly cut, but I actually prefer to have more stuffed chicken breast albeit smaller. Then, you will need to pound it out nice and flat. I use deflecting blows, don’t come straight down your meat hammer (using the flat side). You sort of want a glancing blow at an angle so that you do not tear through the meat. You can make clean up a breeze by sandwiching the chicken between two pieces of plastic wrap. Season with salt, pepper and the chicken is set! Of course now you have to stuff the chicken. Toothpicks do an amazing job of holding everything together.
Lastly, to prepare the breading; simply get a plate with some flour, an egg mixed with milk and a healthy pile of panko bread crumbs. Then we do a standard, dredge, dip and bread. Toss in some hot oil to brown. Bake to finish and you got yourself an amazing dinner ahead of you!
The results are amazing. It’s creamy, flavorful and just perfect to enjoy for dinner. What better time than something ‘fancy’ for the up and coming holiday that doesn’t take all day to make? Not only that, I get to flesh out my entree section. Now if I could just get something going onto the bread section. Any ideas?
Spinach Cheese and Pepper Stuffed Chicken Breast
Delicious chicken with a cream cheese spinach and pepper filing.
- 2 Chicken breast
- 4 ounce cream cheese (room temperature)
- 2 ounces creamy swiss cheese spread
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup spinach, no stems
- 1/2 red pepper, diced
- 1 green onion, chopped
- 1 T lemon juice
- 1 T butter
- 1 cup panko bread crumbs
- 1 egg
- 2 T milk
- 1/3 cup flour
- Step 1 Set oven to 350F
- Step 2 On medium heat melt butter
- Step 3 Add red pepper, onions and spinach
- Step 4 Cook until most of the water has cooked out of the spinach. Remove from heat
- Step 5 Mix together, creamy swiss spread, cream cheese, lemon juice, salt, black pepper and red pepper, onions, spinach mixture.
- Step 6 Stir until well combined and set aside.
- Step 7 Carefully split your chicken breast down the middle like your splitting a hamburger bun.
- Step 8 Set between two sheets of plastic wrap and pound until thin (about 1/4 of an inch)
- Step 9 Season both sides of chicken with salt and pepper.
- Step 10 Spoon 1/4 of the filling down the middle of each chicken breast lengthwise.
- Step 11 Roll the chicken breast lengthwise until sealed and hold together by piercing a few toothpicks along the seem.
- Step 12 whisk egg and milk together in bowl.
- Step 13 Heat oil in skillet on medium high heat.
- Step 14 Set up station of flour, egg mixture and panko bread crumbs
- Step 15 Dredge chicken in flour, shake excess. Then dip in egg mixture, allowing excess to drip off. Finally roll in panko bread crumbs and immediately add to pan.
- Step 16 Repeat for each chicken breast.
- Step 17 Cook in pan until all sides of chicken are browned (about 30 seconds to a minute each side)
- Step 18 Remove chicken from pan and place on a baking sheet with a baking rack.
- Step 19 Place in center of oven and cook for 20-30 minutes or until chicken reach internal temp of 165F. Be sure toflip chicken every 10 minutes.
- Step 20 Serve and enjoy!