Within a few months of starting ShawnsPlate.com, I would often post what I referred to as “Refrigerator Challenge”. In these posts I used mostly leftovers to create new meals, so that I could reduce my food waste. Anyway, I hadn’t shared one with you in quite some time! Since I had some delicious leftover spinach dip, mushrooms, and a few chicken breasts on hand…
The result: A delicious, savory, breaded chicken breast that kept me from wasting food and that my family happily enjoyed!
Okay, so in full disclosure, I’d made an entirely different stuffed chicken breast dish…Grilled outside with roasted red peppers, basil, mushrooms, and fresh mozzarella. They were absolutely beautiful & yummy but, when I tried the retrieve the photos, they were all gone 🙁 …Apparently, after hearing idle chit-chat about the Sony NEX-3 vs Cannon Rebel, my low budget point & click decided it wouldn’t take the thought of me getting another camera lying down! “No more freely snapping good photos for me, get the new one to do it!” Unfortunately, I don’t have a new one…Yet!
|Leftover spinach dip, mushrooms, chicken breasts, egg, & breading combine to create a new meal|
|Cut slit into chicken breasts to create a “pocket”…fill with spinach dip and sliced mushrooms.|
|Dip into beaten egg & milk mixture, dredge in flour & bread crumb mixture…|
|After drizzling with melted butter & olive oil…bake to yummy perfection!|
Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
1 cup spinach dip(click here for the link to my recipe…nix the shrimp)
4 mushrooms, thinly sliced
2 tablespoons milk
1/2 cup all-purpose flour
1/2 cup seasoned bread crumbs
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon hot paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
Preheat oven to 350 degrees. In a bowl, beat egg and milk until well blended, set aside until ready to use. In a shallow dish, combine flour, bread crumbs, onion powder, paprika, black pepper, and salt, mix to incorporate and set aside until ready to use.
Use a knife to cut a slit into each of the chicken breasts. Be careful not to cut through, with cut being wider at the opening and more narrow towards the bottom. Place a layer of sliced mushrooms into the ‘pocket’ and carefully stuff with 1/4 of the spinach dip. Dip the stuffed chicken breasts into the egg mixture, then dredge in the seasoned breading mixture, covering them entirely with the breading.
In a large, ovenproof skillet, heat the butter and olive oil on medium heat until the butter is melted. Gently coat each stuffed chicken breast with the melted mixture and place rounded side up in the skillet. Remove from heat and transfer skillet to preheated oven. Bake for 20 minutes. Allow stuffed breasts to rest for 3-5 minutes before serving.