The East Community Guide - Gainesville, FL March 2019 the east take 1 | Page 12

Spinach Stuffed Chicken Breasts
Ingredients
4 large boneless, skinless chicken breasts
2 cups dry white wine, plus 2 tbs
1/4 cup olive oil
3 cups fresh spinach, shredded
2 cups mushrooms, coarsely chopped
1 cup grated carrots
3 cloves garlic, minced
2 tsp garlic power
kosher salt and black pepper to taste
dash cayenne pepper
dash white pepper
1 cup dry bread crumbs
1/4 cup fresh basil leaves
2 tsp fresh thyme
1 and 1/2 cups Italian salad dressing
1/2 cup fresh Parmesan cheese, grated
Place chicken breasts in a large shallow dish, add 2 cups of wine, cover and marinate
for 2 hours.
Heat oil in a large skilled over medium heat and add the vegetables, and garlic, then
season with salt, white pepper, black pepper and cayenne.
Add 2 tbs white wine.
Cook and stir for about 3-5 minutes or until spinach is completely wilted.
Cool, then combine the spinach with the garlic powder, and the herbs.
Taste for seasoning and adjust if necessary. Place in a shallow dish and set aside.
In a bowl mix the bread crumbs with the Parmesan and set aside.
Preheat oven to 375 degrees.
Slice a pocket in side of each chicken breast and fill with the spinach mixture.
Dip each chicken breast into the Italian dressing, then into the bread crumb mixture.
Spoon crumbs over the chicken to cover completely.
Place chicken on a foil covered greased baking sheet and drizzle with remaining
dressing.
Cover and bake for 15 minutes, then uncover and bake for another 15 minutes or until
slightly browned.
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