Garlic Spinach Stuffed Chicken
Okay, so you know how I LOVE 30 minute meals! Well, I'll be honest with you up front, this isn't one of them. Now don't just click away thinking this dish is going to take too long or be too complicated. Read on...
I was afraid of making stuffed chicken for years! I know, I know...it seems crazy, but honestly I think it was because it looks so pretty that I believed it was too difficult for me, but guess what! It's not hard! It takes a little patience is all. And I will give you step-by-step instructions to make this amazing chicken.
The best thing to do with a recipe that is a little bit longer than usual, is to read through the list of ingredients & all the directions first thing. Then make your plan of how you will execute it. It's not difficult & you are a culinary genius!
You are going to be blown away by how moist & delicious it is & the people you make it for will be in awe of your skills ;)
Garlic Spinach Stuffed Chicken
ingredients
for the stuffing:
2 - 5 ounce bags of spinach
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
freshly ground salt & pepper
for the chicken:
6 thick chicken breasts, boneless & skinless*
1/2 cup tapioca flour
2 teaspoons salt
1-1/2 teaspoons pepper
1 tablespoon italian seasoning
1/2 teaspoon nutmeg
pan sauce:
1 tablespoon flour mixture from dredging mix
1 cup chicken broth
1 tablespoon dijon mustard
* to make "pockets" in your chicken breast for stuffing:
1. lay the chicken on a cutting board & place your hand on top of it to hold it steady
2. insert a sharp knife into the middle of the breast & gently move it back & forth to create a "pocket"
3. the cut should go close to the ends but not so far that it will pull apart when you stuff it. it should also go about 3/4 of the way through the middle of the breast.
If you're still confused, watch this quick
video on the technique
directions
preheat oven to 400.
place 2 tablespoons of olive oil in a large deep skillet. over medium high heat, saute the garlic cloves for about 1 minute. add in all the spinach, stirring constantly to begin wilting it. sprinkle with red pepper flakes & salt & pepper & continue stirring just until spinach is wilted but not completely limp. this only takes a few minutes at most.
turn off heat on spinach & place it into a fine mesh colander. set this in the sink to allow the excess moisture to drain. {keep that same skillet out for the chicken & sauce}
in a large baking dish combine, tapioca flour, salt, pepper, italian seasoning & nutmeg. mix well. take out 1 tablespoon of this mixture & set aside for pan sauce.
evenly divide the spinach mixture into the *"pockets" of the chicken breasts. stuff it inside the chicken & carefully hold it closed while gently dredging the outside of the chicken in the flour mixture. repeat until all the chicken is dredged.
in the same skillet you used for the spinach, heat another 2 tablespons olive oil over medium-high heat & brown chicken about 3 minutes per side. {i find that flipping the chicken with a spatula & a fork helps me keep the stuffing from coming out} ~ once the chicken is browned transfer to a large rimmed cookie sheet. {still keep that pan!}
place the chicken in the oven & let it bake for 25-35 minutes, check for 165 internal temperature.
about 5 minutes before the chicken is done, mix the chicken broth & mustard together in a small bowl. turn the skillet on to medium & add the 1 tablespoon of flour to it, stir quickly to dissolve in the leftover oil & then pour in the chicken broth mixture & whisk quickly to thicken. turn off heat. serve over chicken.