First of all I want to put in a plug for Neufeld Farms (on the sidebar) for anyone living in the area. This is where I have most often purchases my stuffed chicken breasts, either for a large crowd or just to have an emergency dinner ready in the freezer. Secondly, if you love to make your own, these are very easy!
Spinach Stuffed Chicken Breasts
- 6 boneless breasts
- milk for marinating
- 4 oz. cream cheese, room temp
- 1/2 pkg. chopped frozen spinach, thawed
- 2 Tbsp basil pesto (I used Classico)
- 3/4 cup fine bread crumbs
- 3 Tbsp grated Parmesan cheese
- 1/2 tsp poultry seasoning
- a few shakes of garlic salt
- a few shakes of your favorite seasoning salt
- 1 Tbsp finely chopped parsley
- 1/4 cup butter, melted
- If using frozen chicken breasts, thaw in fridge overnight. The next day, put in Ziploc bag and flatten with meat hammer, using flat side. Place in bowl and cover with milk until ready to use, at least a few hours, to tenderize.
- Mix cream cheese, spinach and pesto
- Combine crumbs and seasonings in small bowl
- Spread filling on flattened chicken breast (check to be sure the side where the skin was removed, is on the outside.)
- Tuck in sides as well as possible and roll up, then place on parchment paper lined pan, seam side down. It's a bit messy and feels like it won't hold together, but it does.
- Once all the breasts are done, sprinkle generously with seasoned crumb mixture and drizzle with melted butter.
- Bake at 375 F for about 45 - 50 minutes or until juices run clear.
The traditional method, with ham and cheese, is one of the first fancy type meals I made as a young "wife." I follow the same procedure, but for the filling I completely wrap a piece of cheese in a thin slice of ham. White cheddar works well. Again, I tuck in the sides as well as possible, and roll up as tight as I can. Once it's on the pan, it won't move. And the nice thing is, you put it in the oven and the work is done. A simple vegetable or salad and maybe some wild rice - your fancy meal is done.