Spinach Chicken Breasts Recipe

Name: Spinach Chicken Breasts
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tbsp. and 1/4 c. butter; 2 shallots, chopped; 1 (10 oz.) pkg. frozen spinach, thawed; 1/8 tsp. salt; dash of pepper; dash of nutmeg; 4 oz. Swiss or Gruyere cheese, cubed; 2 eggs, lightly beaten; 2 Tbsp. water; 1/4 c. flour; 1/2 c. plain dry bread crumbs; 8 chicken cutlets

Servings: persons

2 Tbsp. and 1/4 c. butter
2 shallots, chopped
1 (10 oz.) pkg. frozen spinach, thawed
1/8 tsp. salt
dash of pepper
dash of nutmeg
4 oz. Swiss or Gruyere cheese, cubed
2 eggs, lightly beaten
2 Tbsp. water
1/4 c. flour
1/2 c. plain dry bread crumbs
8 chicken cutlets

1
In a medium skillet melt 2 tablespoons butter over medium heat.
2
Add shallots and cook 5 minutes or until soft.
3
Remove from heat.
4
Squeeze spinach to remove excess moisture.
5
Add to skillet with salt, pepper and nutmeg; stir to mix.
6
Spoon into a medium bowl.
7
Add cheese and stir until well mixed.
8
Cover and chill until mixture holds shape.
9
(Shape into 8 equal portions.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. and 1/4 c. butter, 2 shallots, chopped, 1 (10 oz.) pkg. frozen spinach, thawed, 1/8 tsp. salt, and more.

Yes, Spinach Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Chicken Breasts

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