I’ve changed a few things about this recipe from the original one that I think make it so much better. A few suggestions before making your Spinach Dip Chicken Bombs; use less cream cheese if you want to, we aren’t all cream cheese fans and this recipe does call for a lot! I personally like the taste of spinach, so less cream cheese works fine for me. When cooking your spinach, you can add olive oil to the pan if you like, but you really don’t have to in order for the spinach to cook. Last but not least, use your best judgment when cooking your chicken and making sure it is done. Depending on the thickness of the chicken, it could naturally just cook at different times, but ultimately make sure there is no pink inside the chicken.
- 1 tablespoon olive oil
- 5 ounces baby spinach
- Salt and pepper
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon garlic powder
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- ¼ cup canola oil, for frying
1. Heat large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat.
2. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine.
3. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed.
4. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece ofstuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the breadcrumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken.
5. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the breadcrumbs are golden brown, about 3-4 minutes per side. Remove from pan and put in oven for 10-15 minutes at 350 degrees, this also depends how thick your chicken breasts are, so use your best judgment. Serve!
Yield: 8 servings